This is the time of year that there are always events and parties to attend. I mean, did you see our Holiday Event Guide? There is certainly no shortage of things to do this holiday season.
If you are like me, though, you probably have your own holiday events, like Aunt Helen and Uncle Bob’s annual Christmas shindig, or maybe a cookie swap where you are still looking for a recipe that is easy but will knock the socks off everyone there?
I have you covered. I am coming to your rescue with a recipe I have been making for years! In fact, this is a recipe that is frequently requested from my kitchen when it comes to holiday gatherings and I have even had people tell me that I should make these and sell them for parties.
But I can’t do that, it would just be wrong. Instead I’m going to share my recipe with you!
The embarassing thing is that this recipe is ridiculously easy, yet sinfully delicious, and the finished product looks so fancy that people think you are all sorts of super saavy in the kitchen.
So without further babbling on my end, how about we get to the main event?
(adapted from a recipe at Kraft.com)
- 1 package of regular OREO sandwich cookies (or, you can do the mint flavored ones, I just don’t care for the green color of them)
- 1/2 tsp of peppermint extract (optional)
- 1 8 oz block of cream cheese, softened (I use low fat because I believe in girl math – you know, lower fat cheese means I can eat multiple truffles)
- 6 regular sized candy canes, crushed (or 2 handfuls of peppermints)
- 1 package of either chocolate or vanilla almond bark (or both, if you want variety)
In a food processor, process cookies and all but 2 TBSP of the peppermints until they are crushed finely into crumbs.(If you don’t have a food processor, put the cookies and candy in a plastic food storage bag and run a rolling pin over them until crushed finely). Add in softened cream cheese and blend until well combined. If you want more minty flavor, add in the 1/2 tsp of peppermint extract (Definitely DO NOT do both mint flavored cookies AND mint extract, though.) Put the mixture in the refrigerator for 20-30 minutes to harden up.
Roll the cream cheese mixture into balls and then place on a cookie sheet lined with parchment paper. Put in the refrigerator to cool (about an hour).
Heat up almond bark according to package directions. Then carefully dip each ball in the chocolate, using either a toothpick or two forks to coat the balls neatly. Again, lay the balls on a cookie sheet lined with parchment paper. While the chocolate is still wet, sprinkle a little bit of the crush peppermint on top as garnish. Let the chocolate harden and serve!
To store, put the truffles in an airtight container in the fridge. Bon Appetit!
This recipe will get you lots of compliments! Be sure to enjoy one of these for yourself before they are all gone!