Green Food Coloring Gel, make sure you are using gel
Christmas Sprinkles
Directions:
Add the Oreos to the bowl of a food processor and pulse until they are fine crumbs. Pour the crumbs into a bowl.
Add the cream cheese and peppermint extract to the bowl with the crumbs. Mix together until well blended. It’s recommended to mix with your hands as this will combine the ingredients better than if you use a spoon.
Use a cookie scoop to scoop the mixture into even sized balls and place on a baking sheet. Use your hands to form each piece of dough into smooth balls.
Place the baking sheet in the fridge and chill for at least 1 hour but preferably 2 hours.
Once chilled, break the almond bark apart and place in a microwave safe bowl. Microwave on high in 30 second intervals, stirring in between, until the chocolate is melted and smooth. Add a few dabs of the green food coloring gel and stir to combine.
Dip each Oreo ball into the melted chocolate, one at a time, removing with a fork so the excess chocolate can drip off. Place back on the baking sheet.
Sprinkle each truffle with sprinkles. Refrigerate again to allow the chocolate to harden and sprinkles to adhere.
Serve and enjoy. Store in an airtight container in the fridge.
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Green Food Coloring Gel, make sure you are using gel
Christmas Sprinkles
Directions:
Add the Oreos to the bowl of a food processor and pulse until they are fine crumbs. Pour the crumbs into a bowl.
Add the cream cheese and peppermint extract to the bowl with the crumbs. Mix together until well blended. It’s recommended to mix with your hands as this will combine the ingredients better than if you use a spoon.
Use a cookie scoop to scoop the mixture into even sized balls and place on a baking sheet. Use your hands to form each piece of dough into smooth balls.
Place the baking sheet in the fridge and chill for at least 1 hour but preferably 2 hours.
Once chilled, break the almond bark apart and place in a microwave safe bowl. Microwave on high in 30 second intervals, stirring in between, until the chocolate is melted and smooth. Add a few dabs of the green food coloring gel and stir to combine.
Dip each Oreo ball into the melted chocolate, one at a time, removing with a fork so the excess chocolate can drip off. Place back on the baking sheet.
Sprinkle each truffle with sprinkles. Refrigerate again to allow the chocolate to harden and sprinkles to adhere.
Serve and enjoy. Store in an airtight container in the fridge.
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