These decadent treats make a great gift for someone who likes their something sweet to be a little more substantial.
Ingredients (makes 24)
300g Oreo Cookies (approx 10 5/6oz) or around 28 cookies
150g (approx 5 oz) Cream Cheese at room temperature
400g (around 14oz) shop bought caramels
1 1/2 Tbsp (2 US Tbsp) Water
2 cups of rice bubbles (rice krispies) or substitute chopped nuts of your choice.
500 grams (17 oz) Chocolate or Candy/ Coating Melts *
50 - 75 (1 1/2 to 2 1/2 oz) copha or paramount crystals#
24 Lollipop sticks or skewers at least 15cm (6 inches) in length*
*Candy Melt or Candy Coating such as the Wilton brand melts and paper food safe lollipop sticks are available at Hobby and Craft Stores (like Michaels in the US and Spotlight in Australia) and Cake decorating stores.
#vegetable oil may be substituted if you have trouble finding these items, although the result may not be identical
Tip - Make sure you follow the chilling steps as described or you may end up with your treat dropping off it's stick during the chocolate dipping process.
Step 1: Make the Oreo Truffles
Take 2 teaspoons of the Oreo Truffle mixture and shape into rounds between the palms of your hands by rolling the mixture back and forth and around.
Pop the truffles onto a parchment lined tray. Using one of the lollipop sticks make a hole in the top of the truffle where the lollipop stick will sit. This is in case the mixture chills too hard during the chilling process. See the picture for example of hole placement.
Melt the Chocolate candy melts in a microwave safe bowl at medicum/low setting at bursts of 90 seconds. Add some copha or paramount crystals during the melting process so the mixture is fluid but not too thin, the chocolate/candy melt mixture should look like cream .
Dip the ends of each lollipop stick into the melted chocolate candy melt and then insert the stick into the premade hole of each Oreo truffle, so that the stick is pointing up in the air. Repeat for each truffle and return to fridge to chill until set.