These truffles are actually perfect as gifts. They taste so good and they look so elegant that your gesture will surely be appreciated by anyone who will get to receive this. Just pack them in beautiful boxes or mini jars, tie them with ribbon, and voila—instant yum in a package!
Our friend over at Confessions of a Confectionista has this to say about this recipe:
“Initially, I was going to add a mixture of both pumpkin and cream cheese to the Oreo crumbs. But, in the process of making them, the pumpkin did a great enough job on its own of gathering up the crumbs into a smooth mixture. So, I left it as is, but threw in some pumpkin spice too.”
I agree with you! When I made these just a couple of weeks ago, I doubted that the mixture wouldn’t come out as it should be, but they did and I was grateful! My family loved it and even requested that I make it again the next time I visit. Well, your wish is my command!
Ingredients
18 Golden Oreos
2 tablespoons Libby’s pumpkin puree
1/4 teaspoon McCormick pumpkin spice
1 cup Hershey’s semi-sweet chocolate chips
Crushed Great Value gingersnaps, for garnish
Instructions
Add Oreos to the bowl of a food processor and process until finely ground. Add pumpkin puree and pumpkin spice and process until mixture forms into a smooth, uniform ball.
Taking about one tablespoon of mixture at a time, roll the mixture into balls and place on a wax paper lined tray. Refrigerate balls for 15 minutes.
Melt chocolate chips over a double boiler or in a microwave until smooth. Add oil or shortening to thin out the chocolate as needed.
Placed chilled balls on a fork one at a time and use a spoon to pour melted chocolate over them. Tap the fork on the side of the bowl to let the excess drip off and create a thin even layer of coating. Return to the wax paper lined tray and immediately sprinkle with crushed gingersnaps.
Let the chocolate set at room temperature, or refrigerate to speed up the process. Store in a refrigerator in an airtight container.
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Quick Tip: Serve with warm milk or coffee.
Thanks again to Confessions of a Confectionista for this amazing recipe.
