1 14.3 oz pkg golden oreos
4 oz cream cheese, softened
1/4 C caramel topping
10 oz chocolate candy coating
1/4 toasted coconut
Finely crush oreos in a food processor. Place crumbs in a medium bowl. Add cream cheese and caramel topping. Mix until well combined.
Roll mixture into 1" balls and place on a wax papered covered cookie sheet. Put into freezer for 15 minutes.
Melt chocolate. Dip balls into chocolate one at a time. Place back on wax paper cookie sheet. Immediately after placing chocolate dipped truffle on wax paper garnish with toasted coconut.
Makes 35 truffles.
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