It’s the week before Christmas, which means it’s the week that I get nothing done in my dance classes. My students pretty much checked out before Thanksgiving, but I’ve been fighting tooth and nail to fill them with knowledge, until this week. This week, I give in. We’re playing dance games, doing improv, basically any “fun” things I can come up with that still involve learning. Tonight, I had my beginning tap class. They are 6 & 7 year olds, and one of my favorite classes of the week. After I finished taking attendance, the girls begged to each share something they asked for for Christmas. It seemed like a good idea, so I let them take turns. I heard the usual: American Girl doll accessories, an iPod, a “Frozen” castle…and then, something different. One of my little girls looked up at me and said, “I asked Santa for my family to be happy.” I literally couldn’t speak. In this week of crazy, in my stressing about teaching my students, and wrapping presents, and finding the perfect gift, this little girl reminded me of what’s important, and now I want to remind all of you. Merry Christmas, everyone. I hope that Santa brings happiness to all of your families, too.
Allow me to follow that deep thought with chocolate. And peanut butter. And Oreo’s. Mmmm. (Are you drooling yet?) I dreamed up these truffles a few weeks ago, and they turned out better than I imagined. These are great for sharing, gift giving, or eating the entire batch yourself! (Don’t worry, I won’t tell anyone…)
Peanut Butter Oreo Truffles
What I’m Listening to: “I’m Not the Only One” by Sam Smith
Ingredients (makes 35-40 truffles)
-1 package of Oreo’s Double Stuffed
-1 8oz package of cream cheese, softened
-1 cup of creamy peanut butter
-2 2/3 cups of milk chocolate chips
-3 tbsp of Crisco
-A gallon-sized Ziploc bag
Line a baking sheet with parchment paper, and set aside. Place the Oreos in a gallon-sized Ziploc bag. Squeeze out the air and zip it closed. Smash the cookies with a rolling pin, until they are in bite-sized pieces or smaller. Set aside.
In a large mixing bowl, cream together the cream cheese and peanut butter. (I used my mixer, but you can also use a spoon.) When the mixture is blended, add the Oreos and mix well. Scoop a small spoonful of the cookie mixture, rolling it into a ball with your palms. Place on the parchment-lined baking sheet. Repeat until you’ve used all the cookie mixture. Place the baking sheet in the freezer for at least 15 minutes until the truffles harden. (If you’d like, you can transfer them to an air-tight container and freeze them over night.)
When you are ready to dip the truffles, place the chocolate chips and Crisco in a microwave-safe bowl. Heat in 30 second intervals, stirring vigorously in between. The chocolate will be done when the mixture is smooth throughout, usually 1:30-2:00. Place a toothpick in a truffle. Dip it in the chocolate, and use a spoon to coat. Gently place back on the parchment paper, using the back of the spoon to fill in the hole. Repeat for each truffle. When done, place in the freezer until the chocolate sets, about 5-10 minutes. Keep chilled until ready to serve.
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