Oreo Truffles

These little balls of heaven are absolutely scrumptious! I could eat 10 a day! They taste like a mix of oreo cheesecake or cream cheese brownies. They are just so good. And like the Cookie Dough Truffles they are easy to freeze for later.

Here's how you do it--


• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 package almond bark or melted chocolate bark

In a plastic bag crush Oreo cookies. They need to be very fine. I will put them in the food processor if I'm in a hurry. In a bowl blend crushed Oreo cookies and cream cheese. Roll into bite-size balls. Dip each ball into melted almond bark and place on waxed paper. Set in refrigerator and let chill. If desired, drizzle melted chocolate on each ball.

Cookie Dough Truffles

This is a Paula Dean recipe that I found around Christmas time. These truffles are so good! They are super easy to make, and they last well in the fridge!

Here's how you do it--

Ingredients:

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 lb chocolate bark candy coating, melted


Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Sometimes I roll mine in chopped up heath bars or sprinkles. Store in the refrigerator for at least 1 hour.

Enjoy!

Grandma's Caramels

These Caramels are super easy to make and so fun. After they cool, I like to cut them into little squares, wrap with wax paper and tie with a pretty ribbon.

Here's how ya do it--

• 2 Cups White Sugar
• 2 Cups of Heavy Cream
• 1 teaspoon Vanilla
  
• 1 1/2 Cups Karo Syrup
• 1 Cup Butter

Mix sugar, butter and 1 cup cream. Bring to a boil-add other cup of cream slowly-keep boiling. Reduce heat and continue at a slow/low boil till candy thermometer reads 240 degrees or soft ball stage (approx 10 minutes). Remove from heat and stop boiling. Add vanilla-pour into greased 9x13 pan and let cool. When cool, cut into squares and wrap in wax paper.