Chicago Bears Oreo Truffles
It is football season. Which means that any recipe I make will likely have a little spin on to it to show some love to my Chicago Bears. I am a die hard Bears fan. My parents had season tickets passed down to them in the late 70’s and since I was a little girl I’ve been heading to Soldier Field on Sundays to cheer on the Bears, even those years when they weren’t so great. These days, since my brother lives in NYC and my mom is not a big fan of going to games in the freezing cold, I am the lucky one who gets the tickets…yea, lucky girl 🙂 Mike has benefitted from this and is on the verge of becoming a true Bears fan…slowly but surely I will convert him! For the last couple years we’ve brought my mom along to tailgating and the games and I think she’s starting to remember how AWESOME and fun the games can be….maybe in the next few years we’ll get 4 tickets, a girl can dream right?
For those of you who have never been to a Bears tailgate, you have no idea what you are missing. Those years when the Bears really suck…the tailgating makes it all worth it. We’ve toughed it out through monsoon rains and blizzards, the elements can’t stop us from having a great time! The people, the food, and the overall craziness make the Bears tailgates the best party you’ve ever been to in a parking lot! This weekend we play the Detroit Lions and it is a HUGE game…so of course, I have to bring some extra Bears spirit…in the form of Oreo Truffles!
1 package Oreo cookies
1 package (8 oz.) softened cream cheese
1/2 tsp Vanilla Extract (you can play around with the extract to add different flavors to your Oreo balls, like Mint!)
Chocolate and White Chocolate Almond Bark
Food coloring, if desired
Using a food processor, grind cookies to a fine powder. Add in the softened cream cheese and vanilla extract and mix until there is no white traces of cream cheese. I do this step all in the food processor, less messy bowls. If you don’t want to use your food processor for mixing in the cream cheese, just transfer the cookie powder to another bowl with the cream cheese and use a mixer to blend together.
Refrigerate mixture for at least an hour, overnight is preferred. The longer you can refrigerate the mixture, the easier it will be to roll it into balls. When the mixture isn’t cool enough it gets sticky and difficult to roll.
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line cookie sheets with wax paper. In a double boiler, melt chocolate almond bark. Dip balls and coat thoroughly. My mom and I found that using a large, 2-prong fork has worked best to get the balls out of the chocolate and onto the wax paper. It takes a few tries to get it right, so don’t expect your first few balls to look very pretty-unless you’re just that awesome. Place the coated balls on a wax paper lined cookie sheet.
Once the chocolate hardens, cut off any excess chocolate around the bottoms of the balls with a knife. If you just crack it off you risk taking more chocolate than you wanted and leave the inner mixture exposed-its just not that pretty looking
In separate double boiler, melt white almond bark. If you don’t have 2 double boilers, just wait until you’re done with the chocolate and reuse for the white chocolate.
Add in food coloring, if desired. Once I added the food coloring the almond bark thickened up so I had to add just a little water to loosen it up again.
Using a fork, drizzle melted almond bark over balls. Let cool.
Store in airtight container in refrigerator.
We tripled the recipe and made about 100 balls. It all depends on how big you roll them, ours ended up kind of medium sized.
These can also be kept in the freezer for quite some time. They make a yummy frozen treat after dinner or a quick dessert when you have unexpected guests…my mom still has some left over balls in her freezer from last Christmas and guess what-still good!
I plan to make these for our Christmas party this year…but with red and green drizzle! Enjoy!