




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Place cookies in a food processor fitted with the blade attachment.
2
Pulse until cookies become fine crumbs.
3
Add cream cheese and pulse until completely combined.
4
Roll mixture into small balls and place on a parchment lined baking sheet.
5
Melt chocolate over a double boiler (or in microwave).
6
Add peppermint extract to melted chocolate.
7
Coat each cookie ball in melted chocolate and place back on parchment paper.
8
Top with candy cane crumbs.
9
Allow to harden before storing.
My Calorie Intake
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Tips & Tricks (5)
- Pulse Your Oreos Strategically 🍪Use short, controlled pulses in the food processor to break down Oreos into fine crumbs without over-processing into powder, which will make the mixture too dense and difficult to roll.
- Chill Between Coating Stages ❄️Freeze your rolled truffle balls for at least 30 minutes before white chocolate coating to prevent them from falling apart and ensure a smooth, professional-looking finish.
- Temper Your White Chocolate 🍫Melt white chocolate in short 15-20 second intervals at low power or use a double boiler to avoid overheating, which causes it to seize and become lumpy for dipping.
- Use Peppermint Extract Sparingly 🌿Start with ½ teaspoon of peppermint extract and taste as you go, since it's potent and overpowering the delicate cream cheese balance can ruin the entire batch.
- Crush Candy Canes Fresh 🍬Crush candy canes just before use and seal them immediately in a container, as they quickly absorb moisture from the air and become sticky or lose their crunch for garnishing.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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