Oreo Truffles

INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted. (You can use white chocolate, mint chocolate, dark chocolate.. anything you'd like.)


DIRECTIONS
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Peanut Butter Fudge

Peanut Butter Fudge

2 Cups Sugar
1/2 Cup Milk
1 1/3 Cup Creamy Peanut Butter
7 oz Jar Marshmallow Creme

Bring sugar and milk to boil in a large sauce pan. Boil 3 minutes. Turn off heat. Add peanut butter and marshmallow creme. Mix well. Pour into buttered 8 inch pan. Chill until set.

Mock Toffee

Mock Toffee

Soda Crackers (Saltines, unsalted)
1 cup brown sugar
1 cup butter
12 oz milk chocolate chips


Line a 12x15 baking sheet with aluminum foil. Butter foil. Line sheet with crackers. Bring butter and brown sugar to a boil and boil 2 minutes. Pour over crackers and bake 5 minutes at 400 degrees. Sprinkle chocolate chips over top of baked crackers, wait several minutes while chocolate is melting. Then spread to cover. Once chocolate begins to cool, place in refridgerator to completly cool. Then break into pieces and serve.

Caramels

Caramels

I make caramels every year for christmas to hand out to friends. Instead of wrapping small bite size caramels that last way too long, I give out caramel logs and only have to wrap 6 logs per recipe.

CARAMELS
1 Cup Butter
1 cup white sugar
1 cup brown sugar
1 cup light corn syrup
1 14 oz can of swetened condensed milk
dash of salt

Combine ingredients in heavy pa. Cook over medium heat, stirring constantly with a wooden spoon. Keep at a rolling boil. Cook until soft ball forms, in cold water (about 15 minutes). Poor into well buttered 7 X 11 pan.