The Simplest OREO Truffles Recipe

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.

Soda Cracker Chocolate Candy

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.

Simple Bavarian Mints

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.

Avocado Irish Cream Fudge

2 avocados, peeled and pitted
2 cups unsweetened cocoa powder
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar
1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips

Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.

Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.

Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.

Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.

Super Easy Chocolate Muffins

1 Package Muffins cake mix (use only half of the batter)
125 g chopped unsweetened chocolate, chopped shopping list
1/3 cup chopped hazelnuts shopping list
¾ cup heavy cream shopping list
2 tbsp butter, softened

Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups.
Make cake mix as directed on back of package. Fill each muffin cup till 3/4 of the cup.
Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon. Bake for 20-25minutes. Cool.

Glaze :
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth.
Add the butter and stir until combined. Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.
Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.

Chocolate Tartlets

Crust :
1/4 cup sugar shopping list
8 tablespoons (1 stick) butter, melted shopping list
3/4 teaspoon vanilla extract shopping list
1 cup all-purpose flour shopping list
1/8 teaspoon salt shopping list

Filling :
2 tablespoons sugar shopping list
1 cup cream shopping list
8 ounces chocolate (between 50% to 60%), chopped shopping list
1 large egg

Preheat the oven to 350 degrees. In a bowl, combine the melted butter, sugar, vanilla, salt, and flour. Mix until just blended. The dough will be very soft and moist.

Gently press the dough into tartlet pans. Medrich calls for (8) 4-in wide by 3/4-in deep fluted tarlet pans. I used a mini muffin tin with (24) 2-in wide by 3/4-in deep cups. Press in the dough as thinly as possible.

Place pans in the oven and bake for about 15 to 20 minutes until the crusts are golden brown (they should be fully baked).

While the tartlet shells are baking, heat the cream and sugar in a small saucepan to boiling. Pour over the chopped chocolate and whisk together until combined.
Whisk the egg into the chocolate mixture right before the shells are finished baking.

Remove shells from the oven and turn off the oven. Pour the filling into the shells. Return the tartlets to the oven and leave them there for about 5 to 10 minutes, or when the filling is just beginning to set about the edges.

Place tartlets on a wire rack to cool. If the filling has completely set, you can try placing a sheet pan across the top of tin and flipping it over to unmold them.

Just before serving, sprinkle toppings of your choice on the tartlets, such as: cocoa nibs, chopped nuts, dried cherries, dried lemon slices or even chili powder.

Simple Chocolate-Banana Grahams

1 square graham cracker, broken into 2 rectangles
1/2 teaspoon chocolate-hazelnut spread, divided,
or any type of thin chocolate bar

2 slices banana, about 2 inches long
1/2 teaspoon sweetened shredded coconut, toasted if desired, divided*

Spread each graham cracker piece with 1/4 teaspoon chocolate-hazelnut spread (or thin chocolate bar) and top with a slice of banana and a sprinkling of coconut.

*optional