I am so excited for Christmas and can’t wait to be with family back in Texas! We leave this week which doesn’t give me a lot of time to prepare for PA celebrations. I have just a few short days to whip up something quick, delicious and holidayical for my neighbors. For a brief, fleeting moment I thought about skipping my treat-making, but then reminded myself I’m more of a Cindy Loo Who than a Scrooge. Time is short but I can do this. NBD.
On the menu: my Aunt Kathy’s Oreo truffles. She makes them every year and they are delightful. I wanted to put my own twist on her recipe so I added a holiday twist – Andes mints. Every year, Santa puts Andes mints in our stockings and peppermint is a classic holiday flavor. I do have a slight mint allergy but I’m willing to make a small sacrifice in the name of spreading Christmas cheer.
Homemade gifts are always a hit. Instead of putting the truffles in treat bags I wanted to wrap them more like a gift box. I gathered up some festive food containers and cupcake liners. I dressed up my truffles with a little fake snow and ornaments doubling as gift tags. The ornament is an added gift your recipient can hang on their tree. I signed some of the bigger ornaments, “You favorite Texans – Brooke & Chris.”
1 package Oreo cookies, crushed (I prefer Double Stuft Oreos but regular work, too)
1 package cream cheese, 8 oz.
1 package Andes mint baking chips
1 package white melting chocolate (I like CandiQuik)
1 1/2 tsp Virgin Coconut Oil (or shortening)
Red food coloring
1. Chop the Oreo cookies in a food processor or you can crush them old school style in a bag with a rolling pin.
2. Combine the chopped cookies and cream cheese using your hands until a dough like substance forms.
3. Mix in 1 3/4 cups of Andes mint baking chips.
4. Place the mixture in the fridge for 20-30 minutes. The dough warms up while you mix and becomes sticky, which makes it harder to roll into balls.
5. Roll into balls, place on a cookie sheet and place in the refrigerator for 40 minutes. Line your cabinet with wax paper.
6. Place the white melting chocolate and 1 tsp. Virgin Coconut Oil in a microwave safe bowl. Heat for 1 minute (additional 15 minute intervals if necessary) until creamy. Dip the balls in the chocolate using a spoon or toothpick and place on the wax paper.
7. Heat the extra Andes mint baking chips, or white melting chocolate, with 1/2 tsp. Virgin Coconut Oil in the microwave for 30 seconds – 1 minute (depending on if you use the Andes mint baking chips or white melting chocolate). Stir until creamy. Add red food coloring until you reach your desired hue. Scoop into an icing bag and drizzle over the Oreo truffles and top with sprinkles.
8. Keep refrigerated in a sealed container.
*Makes 30-40 truffles depending on your size.