Can you believe it’s November already? While I’m still trying to figure out how 10 months flashed by since the last holiday season, I know I need to be getting ready for three things: Thanksgiving, Christmas and at least two or three more months of seemingly endless Halloween candy leftovers.
Christmas I’m not ready for, but I can definitely try to tackle that Halloween candy problem.
If, like me, you’re staring down a big pile of “just to be safe” candy in a bowl on your kitchen counter (did you really think 3,600 kids were going to come by with their Trick-or-Treat sacks open?), I’ve got some solutions coming for you. And this first one right here is delicious.
Hershey’s Cookies ‘n’ Creme bars are one of my favorite candies in the world. But that doesn’t mean they can’t get better. I decided to use these leftover white chocolate/cookie bars as the coating for a Cookies and Cream Oreo Truffle.
If you’re asking why I call it a truffle instead of a cake ball, well… shut it and start melting.
OK, first crush some Oreos into crumbs… then mix those with a package of cream cheese… then roll it up into balls… and then start melting.
If you don’t have enough Cookies ‘n’ Creme candy bars left over from Halloween (yeah, I snack on the sofa waiting for Trick-or-Treaters, too), you can add some white chocolate bark or melting chocolate to beef it up.
Then go ahead and dip those Oreo balls right into that warm and delicious melty candy bar goodness and eat them.
Well, let them set and then eat them.
I have to warn you, the crunchy cookie bits from the Hershey’s bars don’t melt, so it makes the whole dipping thing kind of clunky and messy. So your truffles won’t come out perfect with a perfect and uniform pattern of cookie bits and a completely spherical perfect little Oreo ball. They just won’t.
No, not even for you, Miss Martha.
But whoa will they taste amazing.
- 1 package of Oreo cookies (around 30 cookies)
- 1 8-ounce package of cream cheese
- 14 ounces of white chocolate (or around 30 snack-size Hershey's Cookies 'n' Creme bars)
- Leave cream cheese out to soften at room temperature. Line two large cookie sheets with wax paper and set aside.
- Crush the Oreo cookies into fine crumbs using a food processor or (the more fun way) a ziplock bag and a heavy spoon.
- Move the Oreo crumbs to a large mixing bowl and add the softened cream cheese. Mix together with a spoon or by hand until you have a creamy dough that's dark with no traces of cream cheese.
- Using your hands, roll the mixture into walnut-size balls that are approximately 3/4-inch diameter (or whatever size and shape you please). Place the Oreo balls onto your lined baking sheet and refrigerate or freeze them for at least an hour (60 minutes) to harden.
- Meanwhile, melt the white chocolate or candy bars on low heat in a double boiler until thoroughly melted (the "cookie" bits won't melt).
- One at a time, dip your hardened Oreo balls into the melted chocolate. Make sure they're coated on all sides, then return each Oreo ball to the cookie sheet.
- Once you've coated each Oreo ball, place them on the cookie sheet back into the refrigerator to set for at least an hour (60 minutes, I left mine overnight).
- Allow truffles to thaw for 15 minutes to 20 minutes before serving.