Happy St Patricks Day! For some reason I got really into this holiday (have no idea...perhaps another excuse to make these darn rich truffles! HA!). I spent all day Saturday looking for those darn shamrock sprinkles but I think because I was soo late in getting into the spirit of the holiday, they were all gone. So I had to substitute and pipe some wording...good thing "Irish" is only a few letters otherwise I'd have to come up with Plan C!!!! Anyways, these truffles speak for themselves and are darn good!! SO G-O-O-D!!!! Did I mention they're darn good?!!!
They're also easy to make, but because this version calls for using the mint Oreos in Double Stuffed, the recipe changed the ratios a little from the regular Oreo Truffle recipe. Still DARN GOOD!!!
These are made for my Irish boss (& the rest of the work clan)! He'd better be at work...he's one of those that takes all holidays near & dear to him off (birthday, etc). I've also joined Sugar High Fridays and their theme this month is right up my alley - sweet gifts. So David, thank Sugar High Fridays for your gift!!! HA!
Mint Oreo Truffles
Adapted from Bakerella
1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
1 pkg vanilla bark
Finely crush the cookies in a food processor. Stir in softened cream cheese. Mix well. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Refrigerate and enjoy!