Posts Tagged ‘Trader Joe’s Candy Cane Joe Joe’s’

Ho-Ho-HoRRAY for Candy Cane Truffles

December 20, 2010

As a person who would prefer to go to a bakery than bake, I’m always game for super-simple, no-bake dessert recipes.  In fact, I just taught an entire class on No-Bake Holiday Treats, where we made sweets like Peppermint Bark and my family’s recipe for Struffoli (Italian Honey Balls).  Well during class, one of the participants shared a no-bake recipe for Oreo Truffles that sounded so great I just had to pass it along (and bring it to my friend’s Christmas party!). 

I’m not sure of the origin of the recipe, but one appears on the Kraft website (makers of Nabisco Oreos).  The woman in my class suggested making this recipe instead with Trader Joe’s Candy Cane Joe-Joe’s Os, which sent neurons firing in my chocolate-mint-obsessed brain.  She also said she uses a stand mixer to mix the main ingredients instead of doing it by hand (the method is unspecified in the Oreo recipe, but there’s no mention of anything electronic), which again, appeals to my keep-it-simple-kitchen sensibilities. 

After mixing and forming the truffles, then dipping them in melted chocolate, I took it one step further and sprinkled crushed candy canes on top for a pretty, holiday touch.  Besides, I’m a big fan of knowing what’s inside of something I’m about to eat, so hopefully the candy cane pieces will tip off the eater that a peppermint explosion is about to occur in their mouth.

Now what’s better than a peppermint explosion on Christmas?  Merry, merry everyone!  And thanks, Leslie for the great tip!

Hint:  I found that some chocolate chips achieved better results than others.  My favorite was Ghiradelli’s 60% Cacao Bittersweet Chips.  The Nestle Toll House chips didn’t melt as nicely and was too thick for dipping.

“O Candy Cane” Truffles

Makes about 4 dozen

1 -8 oz package cream cheese, softened
1 package Trader Joe’s Candy Cane Joe-Joe’s Os (or Oreos), broken into pieces 
1 – 11 oz package semi-sweet chocolate chips
2-3 candy canes, crushed into small pieces (but not too fine)
Place the cream cheese and broken sandwich cookies into the workbowl of a stand mixer (or food processor) and mix on medium high speed for a few minutes, or until completely combined.  You could also achieve this with an electric hand mixer.
Use spoons and your fingers to form about 48 round truffles.  Place on a wax paper lined baking sheet and pop into the refrigerator until hardened a little (this will make it easier to dip them).
In a medium microwave-proof bowl, heat the chocolate chips in the microwave for 2 minutes, stirring after each 30 second interval. 
Dip the truffles in the melted chocolate and place on a wax-paper lined baking sheet. While the chocolate is still wet, sprinkle tops with crushed candy canes.
Refrigerate for about an hour, or until truffles are firm and chocolate has hardened.  Store in an airtight container in the refrigerator.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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