Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy. Refrigerate 1 hour or until firm.
Thursday, December 15, 2011
My colleagues and I are participating in a cookie swap this Friday Dec 16th. I started surfing online to see if there was anything I was interested in making since I am not a big cookie fan and thanks to Kraft Foods website, I found this absolutely gorgeous recipes. I did not make any changes to it, and included the link directly to the recipe. Grant it, I am not a food artist, so mine do not look EXACTLY like their beautiful picture, but I think I came darn close if I do say so myself. My hubs had to sample a couple and he gave me the mmm mmm two thumbs up, so they passed the taste test! These lil buggers are easy to do and just absolutely beautiful. I found Chinese to-go boxes at Michael's and I am putting the little truffles in the boxes for the ladies! I hope you all try these.
6 candy canes, finely chopped (about 1/3 cup), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted