By Sue Lau | Palatable Pastime
I had been interested in putting something together that children might be able to help make for the holidays and had seen some ideas for peanut butter balls. I wasn’t thrilled too much with just having powdered sugar with peanut butter and decided I would cut that with another ingredient and decided to use Oreos. The concept is simple: crushed Oreos and mixed with peanut butter and sugar and shaped into balls which can then either be dipped into melted chocolate or rolled in cocoa.
They aren’t too sweet and retain some of the crunch that cookies have, while taking a place between the worlds of cookies and candies. I am certain kids will love these and be proud to have found a way to help with the holiday baking.
I hope your children get a big kick out of these.
- 1 (14.3 ounce) package Oreo cookies
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 pound milk chocolate morsels, melted (or) 1-2 cups unsweetened cocoa, sifted
- Pulse cookies in a food processors until they are fine crumbs.
- Add powdered sugar and pulse a couple times to mix.
- Add peanut butter and run until mixture comes together in a stiff dough.
- Form truffles from 1 tablespoonful or so of dough, squeezing tightly in hand to compress, then shaping into smooth balls.
- Place on waxed paper.
- Melt chocolate in microwave by placing morsels into a microwave safe bowl and heating on 50% power for two minutes. Stir until the bowl cools down then continue heating at 30 second intervals, stirring each time, until the chocolate is of a good dipping consistency (not too thick).
- Roll truffles in chocolate with a dipping fork, and drain off excess chocolate before resting them on waxed paper. After all have been dipped, chill for 30 minutes to set chocolate.
- Alternatively, truffles may be rolled in sifted cocoa (they will be softer using this method).
From the kitchen of palatablepastime.com
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