Oreo Truffels and Dessert

Oreo Truffles

Makes 25-35

1 pkg. regular size Oreo cookies, crushed
1 8-oz pkg cream cheese, softened
1 pkg. white almond bark
1 pkg chocolate almond bark

Using a blender or hand held mixer, mix crushed Oreos and cream cheese together.
Roll into walnut sized balls. Chill for 1 hour.
Melt approximately 3/4 pkg. of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes.
While waiting for truffles to harden, melt about 1/4 pkg. of chocolate almond bark.
When Oreo truffles are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. (Use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.)
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Kraft Kitchens Tips
How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
INGREDIENTS
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
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DIRECTIONS
1. 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.
2. 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.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
FOOTNOTES
• How to How to Easily Dip Truffles
• 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.
Nutter Butter Balls
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark
1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and

Pretty, peanut butter cookies with just five ingredients:
1 cup peanut butter
1/2 cup sugar
1 egg
4 oz. Baker’s semi-sweet chocolate, melted
1/2 cup finely chopped peanuts
That’s my kind of recipe!
• Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.
• Refrigerate for 30 minutes.
• Remove and roll mixture into 18 balls.
• Place on ungreased cookie sheet 2 inches apart.
• Flatten each ball by using a fork to make a criss-cross pattern.
Red Velvet Cake Balls

first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Reese's Puffs Bars

Ingredients (bars):
• 1/3 cup butter
• 1 cup Reese's Puffs Cereal
• 3/4 firmly packed brown sugar
• 1 egg
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• Optional Halloween garnish: candy corn and mellowcreme pumpkins

Directions:
1. Preheat oven to 350 F. Grease an 8-inch square baking pan. In a medium saucepan, melt butter; once melted, add cereal and incorporate for about 2 minutes, stirring constantly.
2. Remove from heat; stir in brown sugar until incorporated. Add egg and vanilla, and stir until completely blended.
3. Add flour and baking powder; stir until completely blended.
4. Spread into greased pan, and bake about 20 minutes or until golden around the edges. Let cool completely, and then frost. If desired, cut the batch in half and create double decker treats and slice them into thin fingers; if desired, garnish with candy corn and/or mellowcreme pumpkins.

Ingredients (frosting)
• 1 cup unsalted butter, softened
• 6 cups confectioners' sugar
• 1/2 cup half and half
• 2 teaspoons pure vanilla extract
Directions:
Cream the butter and about 4 cups of the confectioners' sugar until smooth and creamy; add the vanilla and the rest of the sugar bit by bit until the frosting reaches your desired consistency (you may not need all of it). For orange frosting, add about 1 drop of red and 4 drops of yellow food coloring and mix until the color is even; frost the cooled bars. Do not freeze or chill this frosting
Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking

Ingredients:
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips
• 2/3 cup walnuts

Directions:
1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
3. Add the flour mixture, bit by bit, mixing after each addition.
4. Using a spatula or wooden spoon, fold in the chocolate chips.
5. Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
6. Preheat the oven to 375 F degrees.
7. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
8. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
9. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.
Cowboy Cookies
• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
• 3 ounces (3/4 cup) pecan halves
• 1/2 cup shredded unsweetened coconut
Directions

Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.
Bonbon Cookies
Created by Mrs. Joseph J. Wallace, Whitehall, Montana

For the Cookies:
• 1/2 c. soft butter
• 3/4 c. sifted confectioners sugar
• 1 Tbsp. vanilla
• food coloring if desired
• 1 1/2 cups all purpose flour
• 1/8 tsp. salt
Possible fillings: chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!

For the Icing:
• Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling.. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies
Copycat Applebee’s Walnut Blondie With Maple Butter Sauce
Posted by: ChefTom in Categories: Applebees, Recipes.

Blondes really do have more fun! This blondie is baked with nuts, topped with both ice cream and chopped walnuts, and served warm covered with a rich, sizzling maple butter sauce. Everyone has a sweet tooth! Nothing is better than a warm brownie or blondie with ice cream. This recipe takes it to another level.
Serves: 4 (or 1 if your really hungry!)
Ready In: Under 60 minutes
Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:

Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Chocolate Chip Cookie Dough Brownies

You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.

Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 48 brownies

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1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting


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1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows

Cream Cheese Brownies
Brownies
1 pkg Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner’s sugar
1 teaspoon vanilla extract
1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.
Recipe amended from Great American Favorite Brand Name Cookbook, 1993
Brownie Candy Cups
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely
Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
Super Easy Mini Cherry Cheesecakes
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice
Mix.
vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.
Oh yeah … and enjoy!
Reindeer Chow
5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.
Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas.
Generously grease a 24 cup mini muffin pan with non-stick spray.
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup