Saturday, December 24, 2011

Cookie Recipes - Oreo Truffles and Idy's Brutzel Bars

We made these as a gift for relatives this year.  My 11yo did most of the cooking:)  Recipes below:

Easy Oreo Truffles
(copied from Meijer Mealbox booklet given out at the store.  It may be on the website, as well, but don't know for sure meijermealbox.com)

1 pkg (8oz) Philadelphia cream cheese, softened
1 pkg (1 lb 2 oz) Oreo cookies, finely crushed (about 4 -1/4 cups), divided
2 pkgs (8 squares each) Baker's semi-sweet chocolate, melted

  1. Mix cream cheese and 3 cups cookie crumbs until well blended.
  2. Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle remaining cookie crumbs.
  3. Refrigerate 1 hour or until firm.
Makes 4 doz or 48 servings

Notes:  we used non-brand name ingredients above.  We crushed the cookies and then pulsed in the food processor until small crumbs.  We also put the cream cheese in with the crumbs and mixed it that way in the food processor.  My dd formed all of the balls and then we put it in the freezer for later (caution: looks very ugly at this stage, lol).  We bought a big block of almond bark (or baker's chocolate squares) and melted in the oven.  We dipped our balls while still frozen, and then immediately dropped one side of the chocolate coated ball in a bowl of the remaining cookie crumbs.  We put on the baking tray and put it into the fridge.  These are truly awesomely delicious cookies:)

Idy's Brutzel Bars

1 cup butter (2 sticks) - no substitutes
1 cup white sugar
1 sleeve saltine crackers
1 (12oz) bag of semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line cookie sheet with aluminum foil.  Crush crackers in the unopened sleeve and spread evenly onto lined cookie sheet.

Put butter and sugar in small pot over medium heat.  Bring to a boil, stirring frequently.  If you take it off immediately after boiling, it will be less hard than if you were to boil it a little longer (your preference will determine boil time).

Pour evenly over cracker crumbs and place in oven for 10 minutes.  Remove and immediately sprinkle entire bag of chocolate chips evenly on top. Let sit for a few minutes so that the chips will soften, and then spread evenly all over with a rubber spatula.

Place in fridge or freezer until cooled.

Break into bite-sized pieces.

Notes:  You truly DO need to use REAL BUTTER, not margarine, lol.  We tried it last year with margarine and it was horrible stuff.  Butter makes a big difference.  I used unsalted butter, but used salted crackers (lends a salty taste with the chocolate, yum!).  We also added a little extra cracker crumbs (maybe 6 more crackers?) because the crumbs from one sleeve did not completely fill our baking tray.  We also used the smallest of our 3 baking trays.

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