Easy Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls.  Put balls in the freezer or frig for about 30 minutes and take out a few at a time to dip.  Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Makes ~ 4 doz. or 48 servings, 1 truffle each

 

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

Recipe found at http://www.kraftrecipes.com/.  Read reviews to get more ideas and options.

Pretzel Rollos

This is a great activity to do with young ones.  They can unwrap all the Rollo candies!

1 Place pretzel pieces* on a baking sheet.

2 Top with one Rollo candy.

3 Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.

4 Remove from oven and place a pecan half on top.

5 Let cool and harden.

*Snyders Pretzel Snaps, square-shaped work best.

Toffee Heath Bars - microwave

1 C. Chopped Nuts (walnuts, pecans or almonds)
1 C. Brown Sugar (packed)
1/3 C. Butter (5 1/3 Tbs)
3 Tbs. Water
1/2 C Semi-sweet Chocolate Chips*

Sprinkle nuts over bottom of buttered 8" square dish.

In 1 1/2-qt. microwave proof bowl place brown sugar, butter and water.  Microwave on High 5 minutes, stirring after 2 minutes, until thick.  Stir well; quickly spread over chopped nuts.

Sprinkle chocolate chips over toffee.  Cover dish so heat melts chocolate.  Let stand 5 minues.  Spread chocolate evenly over top.  Refrigerate to set.  Turn out of dish and break into pieces to serve.

Makes about 1 lb.
*May substitute milk chocolate or white chocolate chips.  Guittard also makes wonderful cappuccino chips.

English Toffee - microwave

A quick and easy way to make English toffee.

• 1 Cup Butter -- do not use margarine
• 2 Cups Sugar
• ¼ Cup light Karo Syrup
• 1 teaspoon baking soda
• ¾ Cup finely chopped nuts
• 1½ Cups Chocolate chips

• In a large microwave safe bowl, put butter and sugar. Microwave on high for one minute. Remove from microwave, stir to blend melted butter and sugar. Add Karo syrup, stir.
• Return bowl to microwave. Microwave until mixture is the color of a brown paper bag. This will take approximately 10 minutes, depending upon your microwave. The mixture will bubble up, so make sure that you use a large bowl.
• While the mixture is in the microwave, sprinkle ½ cup of the chopped nuts on a cookie sheet. Measure out the baking soda and have it nearby.
• When the sugar mixture is the color of a brown paper bag, remove from microwave. Quickly stir in the baking soda. Don’t over mix or it will begin to separate. Immediately pour sugar mixture over the chopped nuts on the cookie sheet.
• Wait 2 minutes. Then, sprinkle the chocolate chips over the cooling candy. When they are melted, spread over entire surface evenly. Sprinkle with the remaining chopped nuts.
• Cool completely. Break into pieces. Store in airtight container.