Author: Kraft & Simply Kierste
Prep time: 1 hour 10 mins
Total time: 1 hour 10 mins
Use a cookie cutter to transform the delicious Oreo Truffles recipe by Kraft into a fun holiday shape! These hearts are perfect for Valentine's Day!!
- 36 Oreos, finely crushed
- 1 package cream cheese, softened
- 16 oz. Baker's Semi-sweet Chocolate (chocolate chips work too!)
- Mix cream cheese and cookie crumbs until blended. Once the Oreo and cream cheese mixture is ready to go, set the bowl aside. Lightly butter a 9 x 13 baking dish (I wanted to make sure it wouldn't stick), then spread your Oreo mixture inside the dish. It might not go all the way to the edges, depending on how much of it you've already eaten. :) You want it about ¼-1/2 inch thick. Cover it with plastic wrap, and place in the freezer for approximately 1 hour. (I kept mine in for several hours, and it was just fine.)
- Remove the dish from the freezer, and use your cookie cutter of choice to cut out shapes from the now hard mixture. My cookie cutter easily went through, but the mixture was hard enough that it didn't stick, and came out easily. I wiggled the cookie cutter around a little bit, just to make sure it went all the way through, and actually used it to remove the shape from the pan. Place all the shapes on a piece of wax paper.
- Melt the chocolate as indicated on the Baker's Squares box. I've used white chocolate chips and chocolate chips in place of the Baker's Squares, and it's always worked well. I place them in a glass bowl in the microwave for 30 seconds, stir, then repeat for another 30 seconds. If you want different colors for different holidays, the Wilton Melts are great! When the chocolate is ready, use two forks to dip each heart (or other shape), cover it in chocolate, and shake off the excess. Place them back on the wax paper to harden.
- I wanted to add a little something more to my hearts, so I used the leftover white chocolate to create smaller hearts on top. I scooped a small portion into the corner of a sandwich bag, snipped off a tiny piece with my scissors, and used it as a piping bag to make the heart. I actually added small pink food coloring to some of the leftover chocolate, and used them same method for the pink hearts. I would not ever recommend using the food coloring with the white chocolate to dip the balls or shapes into--food coloring isn't intended to mix with chocolate, and in large quantities it wouldn't work well. However, for such a tiny amount, instead of buying a whole bag if Wilton melts, I did it, and it worked fine.
- Refrigerate 1 hour, or until firm!
Recipe by Simply Kierste Design Co. at http://simplykierste.com/?p=7603