I volunteered (well, technically, I was asked to volunteer) to bring a few baked goods to a work bake sale for charity. I turned to a couple of old standby favorites: cookie-based truffles. I love these creamy, crunchy, simple, chocolate-covered delights. I’ve shared recipes before for three variations of cake batter truffles (Oreo, funfetti, and chocolate chip cookie dough). I adapted the Oreo version to half Oreo cookies and half Girl Scout thin mint cookies (yes, I still had a box in my freezer – I realize I could have sold that on eBay for
millions at least twice what I paid for it).
- Agree to / sign up to bring something.
- Never, ever specify what that “something” will be (much to the chagrin of bake sale organizers everywhere).
- Set reminder in my phone to alert me three days before the bake sale. Set second alarm to remind me one before the bake sale.
- Ignore first reminder with a swift swipe of the thumb.
- Completely forget about bake sale in just a few hours.
- Receive second reminder. Suddenly remember bake sale. Panic. Rush to convenience store (I can’t stand big grocery stores). Grab whatever random baking ingredients I can find. Come home and play a game I like to call “Iron Chef: Bake Sale Edition”. Spend more time trying to figure out how I can incorporate the random ingredients I purchased into something bake sale-able than I would have spent going to a normal grocery store with a standard list of groceries.
- Decide on a recipe that takes significantly longer than the remaining few hours I have to devote to bake sale.
- Set alarm for four am. Wake up before alarm due to stress about failing to perform my bake sale duties.
- Passive aggressively bake. Donate baked goods. Vow to never repeat this vicious cycle.
- Repeat bake sale cycle.
- 24 ounces (2 packages) frosted animal cracker shortbread cookies
- 8 ounces (1 package) cream cheese, room temperature
- 1/2 cup graham cracker crumbs
- 1 tsp. vanilla extract
- 8 squares white chocolate almond bark
- Rainbow sprinkles (optional)
- Crush animal cracker cookies in a food processor (or, if you’re really redneck, use a hammer) until they are small crumbs.
- Mix cream cheese, vanilla, and animal cracker crumbs on medium speed for about five minutes, until mixture is evenly incorporated.
- Stir in graham cracker crumbs gradually based on texture preference of the truffles (I don’t like mine too creamy). Start with a couple of tablespoons at a time. If the mixture is too creamy, use the full 1/2 cup of graham cracker crumbs.
- With clean hands, roll the dough into balls about one inch in size. Place on a sheet of parchment paper on a baking sheet. Repeat with remainder of dough, leaving a little bit of space between each truffle.
- Transfer baking sheet to refrigerator and chill for at least on hour.
- When ready to make the truffles, melt white chocolate almond bark in a microwave-safe bowl according to package directions (do not overheat and stir as frequently as instructed – do not skip this step).
- Use two forks to roll truffles in white chocolate. Transfer truffles back to parchment-covered baking sheet to set. Top with sprinkles if desired.
- Let truffles set for about 15 minutes, until white chocolate bark has hardened.