HERSHEY’S NO- BAKE COOKIE TRUFFLES
PG tested
These no- bake cookies are super- easy and very versatile. I topped mine with chopped pecans, sanding sugar, Himalayan pink sea salt and crushed cookies.
36 ( 14- ounce package) chocolate- vanilla cream sandwich cookies, crushed
8- ounce package cream cheese
2 cups Hershey’s Milk Chocolate Chips
2 tablespoons shortening ( do not use butter or margarine)
Assorted toppings, such as chocolate chips, chopped nuts, coconut, crushed cookie crumbs or flaky salt
Line 2 trays or cookie sheets with waxed paper. Process cookies in food processor or place in heavy duty freezer food storage and crush to make fine crumbs using a rolling pin.
Mix cookie crumbs and cream cheese in medium bowl until well combined. Divide mixture ( it will be soft) into 36 equal balls. Refrigerate for about 1 hour or freeze for 20 minutes.
Place milk chocolate chips and shortening in a deep, microwave- safe bowl and microwave at medium ( 50 percent) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
One at a time, place cookie balls on fork and dip into melted chocolate mixture; gently tap off excess coating. If chocolate cools and mixture becomes difficult, microwave at medium for 15 seconds; stir.) Place on second prepared pan. Before coating sets, sprinkle tops of cookie balls with desired toppings.
Refrigerate about 1 hour, or until firm. Serve chilled. Cover and refrigerate leftover truffles.
Makes 36 cookies.
Note: For peanut butter cookie truffles, substitute 3 cups crushed peanut butter cream- filled sandwich cookies for the chocolate- vanilla cream cookies.
For sugar cookie truffles, substitute 3 cups crushed soft sugar cookies for the chocolate- vanilla cream cookies.