Tuesday, June 21, 2011
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (You can also finely crushed the cookies in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Friday, June 17, 2011
30 soda crackers
1 1/2 cups semisweet chocolate chips
1 cup butter or margarine
1 cup packed brown sugar
1 1/2 cups coarsely chopped walnuts
Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes.
Pour over crackers and spread until completely covered. Bake at 350 degrees F for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers.
Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate.
Cut into 1 in. squares while warm.
Cool completely; remove candy from foil.
Friday, June 10, 2011
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 teaspoon peppermint extract
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Butter the dish, set aside. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more.
Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.