ADULT-Chocolate Cherry Cordials

Chocolate Cherry Cordials

The cherries are soaked overnight in a few tablespoons of liquor. I used Jack Daniels because it's what I had on hand, but any liquor will work—try brandy or even Grand Marnier.

Using good quality chocolate will give superior results.
Fondant can be made ahead of time and stored in airtight container at room temperature before remelting.
A marble slab is very convenient to work and cool the fondant, but a rimmed sheet pan can be substituted.
If you get tired of working the fondant, you can take a rest for a few minutes and then resume.
If after melting fondant it's too thick to dip cherries, mix in extra cherry juice, 1/2 teaspoon at a time, until desired consistency is achieved.
Make sure to completely coat cherry with chocolate to prevent syrup from leaking out.
Chill the cherries a minimum of 48 hours to allow the fondant time to fully dissolve.

Ingredients
To soak the cherries:
24 maraschino cherries with stems
3 tablespoons bourbon or liquor of choice

For the Fondant:
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup

To Dip the Cherries:
8 ounces bittersweet chocolate, finely chopped

Procedures
Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
Place cherries on paper towel lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F on instant read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to small saucepan and set over low heat, stirring until just melted. Remove from heat.
Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared sheepan. Remelt fondant if it thickens before cherries are finished being dipped. Let fondant dry onto cherries, about 10 minutes.
Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
One by one, dip fondant covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment lined sheetpan. Chill at least 48 hours before serving.

Chocolate Covered Cherries

I found this from pintsizedbaker.blogspot.com

Make them 2 weeks in advance of the party. 

They are made so far ahead of time, you don't have to stress about 

them right BEFORE the event. 

I found this in my Better Homes and Gardens Cook Book
Here's what you'll need: (and here's what I made)
60 maraschino cherries with stems (maybe 20 cherries with stems)
3 tablespoons butter, softened (1T butter)
3 tablespoons corn syrup (1T corn syrup)
2 cups sifted confectioners' sugar (2/3 C powered sugar)
1 pound chocolate confectioners' coating (Baker's Dipping Chocolate )

Here's what you do:

Drain cherries on a paper napkin for several hours.
Flip them a few times to ensure that all the liquid has drained out.

Mix the butter and corn syrup and sift in the powered sugar. 

Mix with a spoon to combine. 

As the mixture gets thicker, use your hands. 

You may have to chill it if it becomes too soft to handle.

Shape 1/2 teaspoon of the sugar around each cherry. 

Place the covered cherries on a baking sheet lined with wax paper and 

chill for 45 minutes to 1 hour. 

Melt the chocolate according to the directions in the microwave.

Hold the cherry by the stem and dip into the melted chocolate. 

Make sure to completely coat the cherry and not to allow any holes or bubbles 

to allow air to get to the cherry. Let the excess chocolate drip off and

 place back on to the wax paper. 

Once all are dipped and chocolate is hardened (you may place back in fridge

 to speed up the process) place the cherries into a Tupperware container 

and hide in the back store in the fridge for 1 to 2 weeks. 

The time in the fridge allows the sugar to soften and liquefy.

One week in fridge. 

Two weeks in the fridge. 

The sugar is melting and gives that great melt in you mouth feeling. 

Take the cherries out of the fridge a few hours before serving them and
keep the container closed.
Condensation will form on the chocolate and lead to sticky,
sweaty chocolate and nobody wants that.

Candy Cane Bark

Ingredients

6 ounces chopped chocolate-flavor candy coating

3 ounces chopped milk chocolate bar

6 ounces chopped vanilla-flavor candy coating

3 ounces chopped white chocolate baking squares

¼ cup crushed pepperment candy canes

Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

Carmels

Candy-Box Caramels

Ingredients

12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped

1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils

48 short plastic or wooden skewers (optional)

1 14 ounce package vanilla caramels (about 48), unwrapped

2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.

2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.

3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.

from the test kitchen

Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

*If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

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Salt and Pink Peppercorn Caramels

Ingredients

1 cup butter

1 16 ounce package packed brown sugar (2-1/4 cups)

2 cups half-and-half or light cream

1 cup light-colored corn syrup

1 teaspoon vanilla

1/2 - 1 ½ teaspoons flaked sea salt or smoked flaked sea salt

1/2 - 1 ½ teaspoons pink peppercorns, crushed

Directions

1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.

2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.

Fudge

Fabulous Five-Minute Fudge

Ingredients

1 12 ounce package semisweet chocolate pieces (2 cups)

2/3 cup sweetened condensed milk (one-half of a 14-ounce can)

1 tablespoon water

¾ cup chopped walnuts, toasted if desired

1 teaspoon vanilla

Directions

1. Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

2. Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.

3. Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces

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Double-Decker Layered Fudge

Ingredients

2 cups sugar

1 cup evaporated milk

¼ teaspoon salt

1 12 ounce package white baking pieces

1 7 ounce jar marshmallow creme

2 ½ teaspoons vanilla

4 ounces dark chocolate, chopped (3/4 cup)

Finely chopped dark chocolate (optional)

Directions

1. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.

2. Butter the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, evaporated milk, and salt. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking for 10 minutes, stirring occasionally.

3. Remove saucepan from heat. Add white baking pieces and marshmallow creme. Beat mixture vigorously with a clean wooden spoon for 1 to 2 minutes or until mixture starts to thicken. Pour half of the mixture (about 2 cups) into a bowl. For the white chocolate layer, stir 2 teaspoons of the vanilla into mixture in bowl; set aside.

4. For the dark chocolate layer, add the 4 ounces chopped dark chocolate and the remaining 1/2 teaspoon vanilla into mixture in saucepan; stir until chocolate melts and mixture is smooth. Remove 1/3 cup of the dark chocolate mixture; set aside. Immediately spread remaining dark chocolate mixture evenly into the prepared pan.

5. Gently spoon the white chocolate mixture over the dark chocolate mixture; spread fudge evenly to edges of pan. Swirl in the reserved dark chocolate mixture. Cool for 15 minutes. If desired, sprinkle with additional finely chopped dark chocolate.

6. Cover; chill for 2 to 3 hours or until firm. When fudge is firm, using the edges of the foil, lift fudge out of pan. Cut fudge into squares.

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Cherry-Almond Fudge

Ingredients

¾ cup sliced almonds

2 ½ cups sifted powdered sugar

2/3 cup milk

¼ cup butter

12 ounces white chocolate baking squares with cocoa butter, coarsely chopped

¾ cup snipped dried tart red cherries or dried cranberries

½ teaspoon almond extract (optional)

Canned vanilla frosting (optional)

Red food coloring (optional)

Directions

1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.

2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.

4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.

5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces

Toffee Butter Crunch

Ingredients

½ cup coarsely chopped almonds or pecans, toasted

1 cup butter

1 cup sugar

3 tablespoons water

1 tablespoon light-colored corn syrup

¾ cup semisweet chocolate pieces

½ cup finely chopped almonds or pecans, toasted

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

2. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

3. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Peanut Brittle

Ingredients

2 cups sugar

1 cup light-colored corn syrup

½ cup water

¼ cup butter (no substitutes)

2 ½ cups raw peanuts or other coarsely chopped nuts

1 ½ teaspoons baking soda, sifted

Directions

1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).

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Mixed-Nut Brittle

Ingredients

½ cup sugar

½ cup light-color corn syrup

½ cup salted mixed nuts or peanuts

1 tablespoon butter

½ teaspoon vanilla

½ teaspoon baking soda

Directions

1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.

2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).

3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).

4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.

Truffles

Sweet Cherry Truffles

Ingredients

1 12 ounce package semisweet chocolate pieces or one 11-1/2-ounce package milk chocolate pieces

1/3 cup whipping cream

4 teaspoons cherry brandy (optional)

2 tablespoons finely chopped candied cherries

Unsweetened cocoa powder

Finely chopped walnuts, toasted

Powdered sugar

Directions

1. Line a baking sheet with waxed paper; set aside. In a heavy medium saucepan, combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly. If desired, stir in cherry brandy. Beat truffle mixture with an electric mixer on low speed until smooth. Stir in cherries. Chill about 1 hour or until firm.

2. Shape chilled chocolate mixture into 3/4- to 1-inch balls. Roll balls in cocoa powder, finely chopped walnuts, and/or powdered sugar. Makes about 24 truffles.

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Mocha Truffles

Ingredients

¾ cup whipping cream

2 tablespoons butter

14 ounces premium dark baking chocolate, chopped

1 tablespoon coffee liqueur

15 ounces white baking chocolate, chopped

1 tablespoon shortening

1 tablespoon instant coffee crystals

Directions

1.  In a medium saucepan heat whipping cream and butter over medium heat just to boiling. Remove saucepan from heat. Add dark chocolate, but do not stir. Cover and let stand at room temperature for 5 minutes. Stir until smooth. Stir in coffee liqueur. Cover and chill for 1-1/2 to 2 hours or until almost firm, stirring once or twice.

2. Line a baking sheet with waxed paper. Drop chocolate mixture in 1-inch mounds onto prepared baking sheet. Chill about 1 hour or until firm. Shape chilled mounds into 1-inch balls; return to baking sheet. Cover and freeze for 30 minutes.

3. Place white chocolate and shortening in a large microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 2 to 2-1/2 minutes or until melted, stirring twice. Cool slightly. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place truffles on a baking sheet lined with waxed paper. Immediately sprinkle each truffle with some of the coffee crystals. Chill about 30 minutes or until set.

4. Cover tightly and chill for up to 2 weeks or freeze for up to 1 month. Let truffles stand at room temperature about 30 minutes before serving. Makes about 48
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Peanut Butter Truffles

Ingredients

2 cups sugar

1 5 ounce can evaporated milk

½ cup butter

2 cups tiny marshmallows

¾ cup creamy peanut butter

½ teaspoon vanilla

12 ounces dark or bittersweet chocolate, chopped

2 teaspoons shortening

Finely chopped peanuts (optional)

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

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Chocolate Chip-Cookie Dough Truffles

Ingredients

1/3 cup butter, softened

1/3 cup packed brown sugar

1 tablespoon vanilla

1 cup all-purpose flour

1 cup miniature semisweet chocolate pieces

4 ounces dark chocolate or semisweet chocolate, chopped

4 ounces chocolate-flavor candy coating, chopped

1 tablespoon shortening

Directions

1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.

2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.

3. Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

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White Cranberry-Cashew Truffles

Ingredients

1cup lightly salted roasted cashews

½ cup dried cranberries

12 ounces white baking chocolate, chopped

½ cup whipping cream

1 tablespoon butter

2 tablespoons brandy or orange juice

12 ounces white baking chocolate, chopped

2 tablespoons shortening

Flaked coconut and/or snipped dried cranberries (optional)

Directions

For filling

1. In a food processor, combine cashews and the 1/2 cup dried cranberries. Cover and process until finely chopped. Transfer to a medium bowl; set aside. Place 12 ounces white chocolate in the food processor. Cover and process until finely chopped. In a small saucepan, combine whipping cream and butter. Cook and stir over medium-low heat until hot but not boiling. Remove from heat.

2. With the food processor running, carefully pour hot cream mixture through feed tube into finely chopped white chocolate. Process until smooth, stopping to scrape side of bowl if necessary. Add white chocolate mixture to cranberry mixture. Add brandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into 3/4-inch balls; freeze for 15 minutes.

Meanwhile, for coating

3. In a 4-cup glass measuring cup, combine 12 ounces white chocolate and the shortening. Pour very warm tap water (100 degrees F to 110 degrees F) into a large glass bowl to a depth of 2 inches. Place measuring cup containing white chocolate in large bowl. (Water should cover bottom half of measuring cup.) Stir white chocolate constantly with a rubber spatula until melted. (This takes about 20 minutes; don't rush. If water cools, remove measuring cup. Replace cool water with very warm water; return measuring cup to bowl of water.)

4. Line a baking sheet with waxed paper. Using a fork, dip frozen balls of filling into coating, allowing excess coating to drip back into measuring cup.

5. If desired, sprinkle tops of truffles with coconut and/or snipped dried cranberries. Chill about 10 minutes or until coating is set. Store, tightly covered, in the refrigerator or freezer. Let stand at room temperature for 30 minutes before serving. Makes about 60 truffles.

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Marshmallow Truffles

Ingredients

1 7 ounce jar marshmallow creme

1/3  cup butter, softened

¼ teaspoon almond extract or vanilla*

¼ teaspoon salt

3 cups powdered sugar

Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries

Powdered sugar

8 ounces semisweet chocolate squares, chopped**

1 tablespoon shortening

Finely chopped toasted nuts, toasted coconut, or candy sprinkles

White baking chocolate, melted

Directions

1. Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

2. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

3. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

4. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.

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Oreo Truffles

Ingredients

1 8 ounce package chocolate sandwich cookies with white filling, finely crushed

1 8 ounce package cream cheese, softened

1 pound white baking chocolate, melted

Directions

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.