CASA GRANDE — With the price of eggs soaring, it’s nice to be able to whip up a sweet decadent treat that doesn’t require the addition of the oval-shaped poultry product.
We go through a lot of eggs in our house.
My teenage son is a high school athlete and pretty serious about his diet. He doesn’t eat beef or pork but eats three eggs every morning as his main source of protein. My dog, Fetty, gets a scrambled egg every morning as part of his regular diet to keep his coat shiny and healthy, and I bake a lot, a hobby that requires lots of eggs.
So with the price of eggs a bit higher than usual, I love when I run across an easy recipe that doesn’t require any. And when it’s a no-bake treat that’s quick and easy to make, that’s even better.
Truffles made with crushed cracker or cookie crumbs are easy to make and there are tons of variations of the same dessert, making them fun and versatile.
Cookie-based truffles are made by simply crushing the cookies or crackers until they are crumbs, then combining the crumbs with something to bind them together like cream cheese, frosting or sweetened condensed milk. Small, spoon-size portions are then rolled into balls and either eaten as is or rolled in coconut, sprinkles, powdered sugar, cocoa powder or dipped in melted chocolate.
They are a great use for leftover cookies, crackers or cakes.
The little balls of chewy goodness are called truffles because when they are rolled in cocoa powder, they bear a resemblance to the truffle fungus that is sometimes used in cooking. And sometimes, searching “truffles” on the internet brings up results for the fungus or the candy-like truffle made from ganache.
But when it comes to the version of truffles made with cookies, crackers or cakes, there are many different varieties and best of all, these recipes can all be altered to suit your own taste buds.
Chocolate graham cracker truffles
1 stick of butter
2½ to 3 cups graham cracker crumbs or digestive biscuit crumbs
1 14-ounce can of sweetened condensed milk
4 tablespoons cocoa powder
powdered sugar for coating
Crush graham crackers using a food processor or a rolling pin until they are fine crumbs.
In a microwavable bowl, combine sweetened condensed milk and cocoa powder. Stir until combined. Cut butter into small squares and add to the milk mixture.
Microwave in 30-second intervals, stirring in between intervals, until butter is completely melted.
Add the crumbs to the milk mixture and stir until well combined.
Chill for about 25 minutes.
Use a teaspoon to measure portions of the mixture and roll each portion in the palm of the hand to form a ball. Roll each ball in powdered sugar.
2 8-ounce packages semisweet baking chocolate
18 ounces cream-filled sandwich cookies such as Oreos
1 8-ounce package of cream cheese, softened
Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off. Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving.
Peanut butter graham truffles
1 cup peanut butter
1½ to 2 cups graham cracker crumbs
¾ cup white frosting
6 ounces baking chocolate for coating
Nuts, coconut flakes, cocoa or sprinkles for topping
Combine cracker crumbs with peanut butter and frosting. Mix well and form into small balls. If dough is too sticky, add more crumbs.
Freeze for 30 minutes.
Melt chocolate in microwave in 30-second increments, being careful not to burn.
Use a fork or a skewer to dip the peanut butter balls into melted chocolate, then roll in desired toppings.
Sugar cookie truffles
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
Butter and egg called for on cookie mix pouch
2 ounces cream cheese, softened
½ cup Betty Crocker Rich & Creamy rainbow chip frosting
14 ounces vanilla-flavored candy coating (almond bark)
1½ teaspoons Betty Crocker Decorating Decors multicolored nonpareils
Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and frosting. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 45 (1¼-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
In medium bowl, microwave candy coating uncovered on high 60 to 90 seconds or until it can be stirred smooth.
Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately decorate top with sprinkles. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.
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