Monday, November 23, 2009

Candy Making - Oreo Truffles by Terri

One of my favorite traditions of the holidays is candy making.  Each year Jerry & I try to make candy for our family and friends.  This year Aunt Delpha asked me to make candy for her Sunday School Class Christmas party so we are beginning our candy making a little early. She asked us to make Butterfingers, Texas Millionaires and Oreo Truffles.  As soon as mom heard we were making candy she asked us to make Carmel Popcorn - her favorite - so looks like we'll be busy this holiday season.

On Sunday we began making Aunt Delpha's candy.  The first candy we made was Oreo Truffles. We made a triple batch in order to get the 80 pieces of each type of candy Aunt Delpha needed. This is a new recipe for us.  I first saw this recipe in the Kraft Food & Family magazine last December.  Not long after I saw it in the magazine Kim, a friend from church made it for our Lifegroup Progressive Dinner.  It was delicious!  Each time I try a new recipe there is a little trial and error that goes with it and invariably I usually make a few changes when I make it the second time.  This is one of those recipes.  I followed the  recipe fairly closely the first time but wasn't really happy with the way they looked once we had dipped them in the vanilla almond bark (the Oreo center shows through the Almond Bark). They tasted incredible - but looked a little messy. For the next batch we plan to try the double stuff Oreos and  use chocolate almond bark to dip them in.  I'll let you know which we like best.

Oreo Truffles
From the kitchen of Kim Crawford & Kraft Kitchens

2 pkg. Oreo Cookies, finely crushed, divided
3 pkg. (8oz.) Philadelphia Cream Cheese, softened
3 pkgs. Vanilla Almond Bark

Crush 2 pkgs. of Oreos, measure out 9 cups and place in mixing bowl.

Add 3 pkgs. cream cheese.

Mix until well blended.

Using a small cookie scoop form 80 balls place on waxed paper - covered baking sheet.
Place in refrigerator for 1-3 hours.

Dip balls in melted Almond Bark.

Place in an air tight container with parchment paper between layers and store in refrigerator.

Any leftover melted almond bark can be stored in tightly covered container at room temperature and saved for another use.

I hope you take a little time out of this busy season to start some new traditions for your family. Candy making has truly been a fun tradition that Jerry and I started on our first Christmas together 32 years ago. You can find my butterfinger recipe by looking at my earlier post about family traditions. Happy Holidays!

Walk with God!

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