Chocolate Chip Acorn Truffles Food

ACORN COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
• Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
• Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
• Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.

CHOCOLATE CHIP ACORN TRUFFLES

Steps:

• 1. PREHEAT oven to 350° F. Prepare cookies following package directions. However, bake for 12 to 13 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later). Let cookies cool completely on wire racks.
• 2. LINE baking sheet with wax paper. Crumble cookies into food processor container and cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color.
• 3. If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese. Roll or scoop mixture into 1 1/4-inch balls.
• 4. Pinch to be slightly oval shaped. Place on prepared baking sheet. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape.
• 5. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. DIP one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.

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Steps:

• Preheat oven to 350° F.
• Prepare cookies following package directions; however, bake for 12 to 13 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
• Line baking sheet with wax paper.
• Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)
• Roll or scoop mixture into 1 1/4-inch balls. Pinch to be slightly oval shaped. Place on prepared baking sheet.
• Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Dip one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.