No Bake Oreo Truffles

1. Place the whole Oreos into the food processor and run until the chunks are gone and ground up very fine. Pour ground Oreos into a mixing bowl and add softened cream cheese. Knead the cream cheese into the ground Oreos so it is mixed well.
2. Take 1-1 ½ tablespoons of mixture and roll into balls. Place onto a baking sheet covered with wax paper or tin foil. Place rolled balls into the freezer for 30 minutes.
3. After the Oreo balls have been in the freezer for at least 30 minutes, melt baker’s white chocolate (as per directions on packaging). Dip frozen Oreo balls into the chocolate using a fork, coating them and lightly tapping excess chocolate off on the side of the bowl you are using.
4. Place coated Oreo truffles onto a baking sheet lined with wax paper or tin foil. If planning on decorating with sprinkles, do so immediately before the chocolate dries. Place baking sheet with truffles in the refrigerator for about 20 minutes, until chocolate is set.
5. Keep chilled in the refrigerator and they will last up to 5 days.

Peanut Butter Brownie Truffles

1. Make brownies per packaging directions. Let cool and then mash them so there are no big chunks.
2. Roll 1-1 ½ tablespoon balls from the mashed brownies. Place on a baking sheet lined with wax paper or tin foil. Freeze for at least 1 hour.
3. After brownie balls are ready to come out of the freezer, melt the chocolate chips and a ½ cup of peanut butter, stirring well.
4. Drop brownie balls into the peanut butter and chocolate mixture, coating them thoroughly. Use a fork and tap the excess chocolate from them using the side of the bowl.
5. Place coated brownie truffles on a baking sheet covered with wax paper or tin foil. Melt an additional ¼ cup of peanut butter and using a fork, dip it in and drizzle it lightly over the truffles.
   Refrigerate for at least 30 minutes to set. Keep refrigerated.

Hot Chocolate Truffles

1. Beat together the softened cream cheese, vanilla, softened butter, vanilla, powdered sugar, and hot chocolate mix in a large mixing bowl until smooth. Place mixture in the freezer for 30 minutes.
2. After 30 minutes, remove the mixture from the freezer and roll into balls (approximately 1 tbsp of cream cheese mixture) and place onto a baking sheet lined with wax paper or tin foil. Place back into the freezer for 1-2 hours. You can re-roll the balls, so they are smoother after taking them out of the freezer.
3. Melt the dark chocolate chips and dip the frozen cream cheese balls using a fork, letting the excess chocolate drip off. Place onto a lined baking sheet. Place mini marshmallows on top of truffles before the chocolate melts. Add decorative sugar at this time if desired, as well.
   Keep refrigerated—should last up to 1 week.

Chocolate Peppermint Truffles

1. Place package of cookies into a food processor and run until the chunks are gone and it is a fine powder. Pour powder into a mixing bowl and knead in the softened cream cheese until mixed well.
   Roll cookie and cream cheese mixture into 1-1 ½ tbsp balls and place onto a lined cookie sheet. Freeze for at least 30 minutes.
2. Meanwhile, crush the candy canes by placing them into a ziplock bag and hitting them gently with a mallet. Pour into a small bowl.
3. Once the balls have been frozen for at least 30 minutes, take out and melt the baker’s white chocolate according to package directions. Add peppermint extract to the chocolate and mix well.
4. Dip the balls into the chocolate using a fork and coat. Remove the excess chocolate by lightly tapping the fork on the side of the bowl. Place coated truffles onto a lined cookie sheet. Add crushed candy canes and decorative sugar immediately before the chocolate dries.
   Keep refrigerated and will last up to 5 days.