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For Oreo Truffles:3 sleeves Oreo cookies, 8 oz. cream cheese softened, Ghiridelli chocolate barkCrusk cookies in a blender to a fine consistency. in a mixer whip cream cheese, add crushed cookies. Roll into 1" balls and place on a wax paper lined cookie sheet. place in freezer for at least 30 minute. Melt dipping chocolate, dip each ball in chocolate. Freeze for at least 30 minutes and they are done.
For Peanut Butter cookies: In a mixer-1C smooth peanut butter, 1C sugar and 1 Egg. Chill for 30 minutes. Roll into 1" balls. Bake for 13 minutes in a preheated 325 degree oven.
Buckeyes
Makes about 7 dozen buckeyes.
RECIPE INGREDIENTS:
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) 2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. 3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator
Makes about 7 dozen buckeyes.
RECIPE INGREDIENTS:
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) 2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. 3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator
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