Fall Baking: 3 easy truffle recipes (Oreo, Peanut Butter & Cookie Dough)

There is no baking like fall baking! I make these three truffle recipes every year to kick off the fall season. Take your pick from Oreo truffles, peanut butter truffles, and cookie dough truffles. They are easy enough to make, so try all three!

They are all a perfect addition to a Holiday cookie platter and make fantastic gifts from the kitchen. Make alone or with family and friends...just be sure to give them a try.


White Chocolate Oreo Truffles

• 1 package Double Stuff Oreo cookies
• 1 package (8 ounces) cream cheese, softened
• 12 ounces white chocolate disks, melted

Process the Oreo cookies in a food processor or blender, until crumbs are formed.
Mix Oreo crumbs with the cream cheese until combined. Mix with mixer or by hand with a wooden spoon.
Roll into 1 inch balls.
Place balls onto wax paper-lined cookie sheets.
Freeze for 20 to 30 minutes.
Melt white chocolate melts in a double broiler on the stove.
To make one, fill a pot with water and place a glass bowl over the pot. This will allow the steam to melt the chocolate without burning it.
Dip balls in chocolate.
Return to lined cookie sheets.
Refrigerate until firm.
Store air tight in refrigerator.


Tip: Use any flavor Oreo you like and interchange milk chocolate, dark chocolate, and white chocolate disks.


Peanut Butter Ball Truffles

Filling

• 2 cups peanut butter
• 2 cups powdered sugar
• 2 cups crisp rice cereal
• 1 stick of butter, melted

Mix all ingredients together and roll into bite-sized balls.
Place on wax paper-lined cookie sheets.
Put in refrigerator as you make the coating.

Coating

• 8 ounces Bakers chocolate
• 1 cup semi-sweet chocolate chips
• 3 tbsp paraffin (baking wax)

Dip balls into chocolate mixture and place back on wax paper-lined cookie sheets.
Put in the refrigerator to harden. Store airtight in the refrigerator.

Chocolate Chip Cookie Dough Truffles

Filling

• 2 1/2 cups graham crumbs
• 1 can sweetened condensed milk
• 1 1/2 cup chocolate chips

Mix all ingredients together.
Roll into 1 inch balls.
Place on wax paper-lined cookie sheet.
Refrigerate while preparing coating.

Coating

• 8 ounces Bakers chocolate
• 1 cup semi-sweet chocolate chips
• 3 tbsp paraffin (baking wax)

Dip balls into chocolate mixture and place back on wax paper-lined cookie sheets.
Put in the refrigerator to harden. Store airtight in the refrigerator.

You can always top any of your truffles with sprinkles. Choose your sprinkle colors according to the Holiday or event you are celebrating.

Check out some other fall baking articles:

Pumpkin Spice Oreo Cookies and truffle recipe

A complete fall inspired meal

Fall Recipes: apple pie fritter bread