Maggy’s Oreo Truffle Footballs
Prep Time: 30 minutes
Total Time: 1 1/2 hours and up to overnight
These adorable, and delicious, treats are from Maggy, of Three Many Cooks.
Process Oreos to crumbs in a food processor; add cream cheese; continue to process until completely incorporated. Divide mixture into 24 portions, and working one at a time, roll mixture around to form an oval, tapering ends to form a football shape. Place on a waxed- paper-lined baking sheet. Freeze until solid, at least one hour or up to several days ahead.
Meanwhile, microwave the chocolate and shortening on high power until melted, about 2 minutes. Working one at a time, use a pick to dip balls in the chocolate, rolling around to coat all sides; return to lined baking sheet. When truffles have set, use icing to draw the lacings on the football shapes. Refrigerate until ready to serve.
1 package (18 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) semi-sweet chocolate
3 tablespoons vegetable shortening
1 tube Betty Crocker white decorating icing (fitted with the writing tip)
to you by Amy Tobin
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