Oreo Truffles dipped in caramel, rice krispies and chocolate that are easy to make from shop bought ingredients.
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
In a food processor or blender mix together the Oreo Cookies and the cream cheese until the mixture is smooth and well combined.
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.
Step 2: Melt the Caramel and Dip the Pops
Line a new tray with parchment paper, spray the paper with a non stick edible spray - I used canola oil spray, what ever you have will be fine.
Unwrap the caramels, place in a microwave safe bowl and add 1 1/2 Tablespoons (2 US Tablesoons) of water. Melt the caramel in a microwave at high setting at bursts of 30 seconds until the mixture is bubbling and appears smooth with no lumps when you stir it.
WARNING the melted caramel mixture is super hot, be prepared to use oven gloves or a towel to handle the bowl and make sure you do not get any of the hot caramel mixture on yourself. This step is not suitable for children to undertake on their own.
Holding the end of the lollipop stick carefully dip each Oreo truffle pop into the caramel mixture ensuring the whole pop is covered. It may be easier to dip the Oreo Truffle pop into the bowl and to use a spoon to cover the top near the lollipop stick.
Allow any excess mixture to drip off whilst still holding it over the bowl.
Step 3: Roll the Pops in Rice Krispies
Quickly roll the caramel dipped pop in the bowl of rice bubbles (rice krispies) you may need to use your fingertips to press the rice bubbles (krispies) around the top of the round to get even coverage. Do this carefully as the caramel will still be hot.
Place the pop on the oil sprayed parchment lined tray with the stick pointing upwards. Repeat for all pops and then place the tray into the fridge to chill until firm.
Step 4: Dip in Chocolate and Decorate
Remelt the chocolate candy melts and holding the end of the lollipop stick dip each caramel coated Oreo truffle into the chocolate mixture. As you don't need a really smooth finish you can place the Oreo truffle pop into the bowl of melted chocolate/candy melts and spoon the mixture over the top if you find this easier.
Lift the pop and holding over the bowl allow excess chocolate to drip off and then return to the parchment tray with the stick once again upright to set. Repeat with remainder of the truffle pops and return the whole tray to the fridge until set.
Remember to ensure that the Oreo truffles are well chilled before you start this step and if the weather is very warm and the truffles start to soften you may need to return the tray to the fridge to re-chill.
If the truffles do soften they may drop off the sticks into the bowl of melted chocolate/candy. If this does happen, don't stress out, just use a couple of forks to retrieve the truffle and place it on the parchment lined tray. It will still taste delicious.
Store the finished pops in the fridge for up to 4 days in an airtight container.
If you like you can decorate the lollipop sticks with short pieces of pretty ribbon tied with a knot around the lollipop stick and/or hearts stuck on the stick with double sided tape. I find that 2 hearts with the backs adhered together around the pop are more likely to stay in place.
Enjoy and share with love.