March 27, 2011

Last Friday was uninspired...

I had a long, long week and so the cake last Friday was a Red Velvet cake mix baked in a bundt pan with a simple glaze of powdered sugar mixed with cream. 

Today though, I decided to try a recipe from Betty Crocker using "Peanut Butter Pattie" Girl Scout Cookies.  As there were two fine young ladies outside the grocery store this morning selling cookies, they were not hard to procure.  The recipe is simple:

Peanut Butter Pattie Truffles

The ratio of cookie to cream cheese is 10 cookies to 2 oz. cream cheese.
I use 4 boxes which is 60 cookies to 12 oz. cream cheese.

Crush cookies in food processor.  Add cream cheese and mix well.  Roll into 1 inch balls and refrigerate until you are ready to dip.
Melt Chocolate in microwave.  I used 24 oz. milk chocolate candy coating and kept it warmed in my cute little chocolate pot.  Dip truffles in chocolate and let harden. 
Melt peanut butter chips and drizzle on top of truffles.  Store in fridge, waaaaayyyyy in the back to hide from husband! 

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