Posted on

Chocolate Peanut Butter Truffles

  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/2 cup peanut butter
  • 1 tube (8 oz) cool whip whipped topping, thawed
  • 1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.

Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each

Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.

Posted on

Oreo Truffles

  • 1 pkg (1 lb. 2 oz.) Oreo chocolate cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 2 pkg (8 oz) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.

How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.