During cookie exchange season this past year, I learned a few things. 1) I still hate baking, even when my "cookies" are no-bake treats. And 2) Shortening is a must-use secret ingredient when melting chocolate. Seriously, just a tiny bit of shortening will make your melted chocolate so smooth and silky and very easy to work with. I will never go back to my old ways.
Alas, I made dozens of no-bake treats to exchange at two different cookie exchange parties and, if I'm being honest, I wish I never exchanged them. These things are so good, you won't want to share them. If you do, save some for yourself so you're not stuck with an equal amount of those dry, sugar-almond-snicker-bread cookies. Real talk? I feel like I got screwed. But you don't have to be, she exclaimed in her best sales pitch voice! Enjoy.
Oreo Truffles (Makes 48 truffles)
36 Oreos (one package)
8 oz. cream cheese, softened
12 oz. white chocolate chips
1/4 tsp. vegetable shortening
Sprinkles, optional
Directions: Pulse all oreo cookies in a food processor until fine crumbs are formed. Mix the Oreo crumbs and the softened cream cheese until a sticky dough has formed. Roll dough into about 48 1-inch balls and set aside on a parchment paper-lined baking sheet. Chill the balls in the refrigerator for about 30 minutes.
Melt the white chocolate chips with the shortening in a double-boiler on the stove or in a microwave-safe bowl. Once the balls have chilled, slide a fork under the balls to dip them into the white chocolate, covering them completely. Set aside on parchment paper-lined baking sheet. Decorate with sprinkles or Oreo crumbs. Allow the melted chocolate to harden at either room temperature or in the refrigerator, then enjoy!
