Sunday, December 29, 2013

Oreo Truffles – the way they were meant to be

by now, anyone and everyone who likes to eat has made or consumed oreo truffles. it has got to be the easiest thing ever invented. i’ve made them dozens of times, mostly because they’re easy and they always pay off: oreos + cream cheese + chocolate. i don’t have to re-look up a recipe, i don’t have to figure out how long to bake it in the oven, i just mix two things together and dip it in chocolate. boom.

i’ve made a few variations here and there, including with mint oreos (total crowd pleaser), golden oreos with white chocolate (for the less chocolatey inclined folks), among others.

but what i’ve always wanted to do is mix it with pumpkin. some people have traded a tad bit of the cream cheese for pumpkin but i felt like trading in the whole thing.

then, one day while shopping in a craft store, i discovered something miraculous: salted caramel baking chips. what the heck? i know i know, its all chemicals and grossness, but whatever – so are oreos – and they both taste hella good.

so when mi madre brought me double-stuf instead of the regular oreos i needed, i thought, what tha heck – lets just do this already.

so i messed up the whole recipe and made the most bomtastic oreo truffles you’ve ever had. you’re welcome.

here’s your end result:
BTG Pumpkin Caramel Oreo Truffles-006

and here’s how you get that – first, gather up some ingredients.
BTG Pumpkin Caramel Oreo Truffles

then give your oreos a whir in the food processer. mix in the pumpkin (and some cinnamon, which i decided to do last minute).
BTG Pumpkin Caramel Oreo Truffles-002

scoop out – freeze - shape.
BTG Pumpkin Caramel Oreo Truffles-003

melt up your baking chips.
BTG Pumpkin Caramel Oreo Truffles-001

go dip crazy.
BTG Pumpkin Caramel Oreo Truffles-004

sink your teeth.
BTG Pumpkin Caramel Oreo Truffles-005

the end.

happy holiday no-dieting!

pumpkin caramel oreo truffles

equipment: food processor
cookie sheet lined with parchment paper
cookie scoop (or tablespoon)
narrow mug/cup
24 lollipop sticks (i halved 12 long ones)

1 package double-stuf oreos
1/2 cup canned pumpkin puree
2 tsp ground cinnamon  (optional – more like preferably)
12 oz salted caramel baking chips (or other flavors – note: if you use vegan choco, this whole recipe turns veganese)
1 tbsp canola oil
  1. grind up the entire pack of oreos in a food processer, until a fine, sandy consistency.
  2. add pumpkin and cinnamon, if using, and blend until a soft paste is formed. it’s a bit softer than if you were to make the original oreo truffles with cream cheese, but that’s okay. i promise.
  3. scoop out tablespoon-size oreos (easiest with a cookie scoop) and plop them onto your parchment-lined cookie sheet. don’t worry about the shape just yet.
  4. freeze those suckers for about 10 minutes.
  5. remove from freezer and roll each truffle between your palms to make a more smooth ball shape. place back in freezer.
  6. place caramel baking chips in a large, narrow mug and microwave on high for 30 seconds. remove from microwave and stir – then continue to microwave in 15 second increments, stirring between each round. this should hardly take 2 minutes, tops. the more you stir, the more it melts.
  7. remove 4-5 truffles from the freezer to work on at a time. dip the end of a lollipop stick into the melted caramel, and stick into the center of a truffle. repeat with remaining truffles and give them a few seconds to set.
  8. holding the truffle via it’s stick, dip into melted caramel. if you can’t dip it far enough to cover the whole thing, simply push the stick side to side or front to back, but don’t stir – the truffle could fall off if you do.
  9. remove from cup and allow excess to drip off. place back on parchment and allow to set. repeat with others.
  10. i found it helpful to reheat the caramel in the microwave in between batches, since dipping semi-frozen truffles can cause the caramel to cool quickly.
these are a bit softer than their originals but freezing helps make them managable. then, when kept at room temp or in the fridge, they are so deliciously creamy. the touch of cinnamon really makes it taste like a chocolate graham cracker. ugh. i want another one.

let me know what you think!

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