Beth & Friends & Food - February 6th

Valentine's Day is just around the corner and whether you are looking to make treats for your kid's class or for your office, these treats are sure to please everyone. 

Oreo Truffles

INGREDIENTS

1 (approximately 1 lb) box of Oreo Cookies

1 (8oz) package of cream cheese, softened

1 container dipping chocolate (approximately 7oz tub) or about 12oz chocolate chips

DIRECTIONS

In a food processor, grind cookies (filling and all) to a fine powder (pulverized). You can also place cookies in a zip lock bag and pound with rolling pin or flat pounder until pulverized, 

Place crushed cookies in a mixing bowl. Reserve 2 tablespoons for garnish. Add cream cheese and blend until fully incorporated. 

Roll into about 1 inch balls and refrigerate for about one hour. 

Meanwhile melt chocolate in double boiler. Dip cookie balls in chocolate to coat. 

Remove and place on cookie sheet lined with parchment paper. 

Sprinkle top with cookie crumbs. Refrigerate to harden. Keep chilled until ready to serve. 

Nutter Butter Cookie Pops

INGREDIENTS

1 (1lb) package of Nabisco Nutter Butter Cookies

1 (8oz) package of cream cheese, softened

1 container chocolate chips or dipping chocolate (white chocolate or chocolate)

DIRECTIONS

Follow same directions as Oreo Truffles above. 

OPTIONAL: Top truffles with crushed peanuts. 

Peanut Butter Fudge Truffles

INGREDIENTS

1 pound powdered sugar

9oz creamy peanut butter

1/2 pound melted butter

1/2 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/2 cup melted chocolate chips

1 cup chopped peanuts

DIRECTIONS

For Fudge: Mix all ingredients expect melted chocolate and chopped peanuts together until incorporated and smooth. Spread into 9"x13" glass dish and refrigerate until firm. Cut into squares. 

For Peanut Covered Truffles: Use same fudge recipe but don't refrigerate so it stays soft and workable. Scoop into small balls, dredge in melted chocolate and roll in chopped peanuts. 

Homemade Peppermint Patties

INGREDIENTS

3 cups powdered sugar

2 tablespoons soften butter

2 teaspoons peppermint extract

4 tablespoons cream

12oz Melting Chocolate Wafers (dipping chocolate)

DIRECTIONS

In a mixing bowl, combine the powered sugar, butter, peppermint extract and cream. On medium high, beat with a paddle attachment. (Mixture will be crumbly at first) Turn mixer on high and beat until it becomes creamy and smooth. Candy should be soft but not sticky. If too sticky, add more powdered sugar, a little at a time, until the consistency is that of PLAY-DOH. 

Roll out a long piece of plastic wrap. Scoop out mixture onto the wrap and form into a long thin roll about 1 1/2 inch in diameter. (This will be the size of the inside of your peppermint patty.) 

Roll in up tightly in the plastic wrap and twist or tie off the ends. (Jan's Note: I divided the mixture up into two logs and wrapped each in plastic wrap to keep one log chilled while working with the other. TIP: To keep your candy round, cut a slit all the way down and old cardboard paper towel tube, and put the candy inside which will help keep the bottom from flattening as it sits in the refrigerator. 

Chill the candy until it is very firm, at least on hour. Prepare a sheet pan lined with parchment paper ad place in refrigerator to chill. When candy has hardened, remove from plastic wrap and, using a sharp knife, slick off round about 1/4 inch thick. 

Melt the dipping chocolate in the microwave in 30-second intervals, stirring to prevent overheating. Using a fork or dipping tool, dip a patty into the melted chocolate, coating completely. Let the excess coating drip back into the bowl. Set on chilled parchment-lined baking sheet and repeat with the rest of the candy slices. Immediately refrigerate to harden. 

Store in airtight container in frig or at room temperature. Approximately 30 servings. 

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