I hope you have been doing great lately and been staying warm, depending on where you live! It's gotten colder and hot and cold and windy and then sunny and beautiful today, and has been said that it's supposed to snow tomorrow! Geez, it's been crazy lately but anyways, hope you're all doing well wherever you're at.
Anyways, for my first non-bake sweets of 2014, I made some yummy butterscotch Oreo truffles. And I also made some white chocolate Oreo truffles as well, but my focus for today's entry are my butterscotch truffles!
The recipe and instructions is super easy!
Ingredients:
1 package of Oreos
1 block of cream cheese, room temperature
1 bag of Hershey's Butterscotch Chips
Using a food processor or a blender (which I found it easier to use), grind up all the Oreo cookies until they are fine crumbs. You can also do this manually. Mix the cream cheese (room temperature) with the Oreo crumbs. Combine the two ingredients until the crumbs starts to disappear become almost "dough-like" and might be a little greasy as well.
Start rolling the mixture into bite-size balls and place them on a pan. Refrigerate them about an hour or so.
After you take out the Oreo balls, you can now melt the butterscotch chips according to the package.
Dip the each Oreo balls into the melted chips. I found a easy to dip them is by holding a tooth pick on each side. Make sure to place your Oreo balls on a pan lined with wax paper. Let the Oreos cool down for another hour or so. And viola! Delicious bite-size goodness in your mouth!
Thanks for reading! Until next time! Have a great day! Bye!
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