Friday, June 7, 2013

Oatmeal Creme Pie Truffles

I'm wrapping up Truffle Week with a fun, super delicious and by far the easiest truffle ever.  So tasty and easy I almost felt guilty hearing people gush about them.  Rachel's uncle could not contain himself, raving about how much these treats, dipped in almond bark and topped with a sprinkling of cinnamon sugar, taste just like Little Debbie Oatmeal Creme Pies.  Why would I feel guilty upon hearing this kind of praise?  Because the third and final ingredient in these amazingly simple candies are, in fact, Little Debbie Oatmeal Creme Pies!

But something that tastes this good just can't be wrong. I'll admit, when I first pinned this recipe from The Domestic Rebel, I wondered what she did to make them taste like oatmeal creme pies.  And then I laughed and simultaneously decided I love Hayley since she used quite literally the easiest ingredient to make these taste exactly like oatmeal creme pies.  And I've got visions of what else I could do with these--Swiss Rolls dipped in dark chocolate?  Fudge Rounds dipped in milk chocolate?  All of the above.  I might just need to raid the Little Debbie end cap at the grocery store and see what happens.  But I do know for sure, I need to head back to the store and grab another box of oatmeal crème pies and make these again, very soon.

Oatmeal Creme Pie Truffles


12 creme pies
5 ounces almond bark
2 Tablespoons cinnamon sugar

In a large bowl, crumble crème pies by hand to form a dough.  Using a small cookie scoop, form crème pies into balls and place on a parchment, waxed paper or Silpat lined baking sheet.  Freeze truffles for about an hour.

While dough freezes, melt almond bark in a melting pot, double boiler, or using a microwave on low power for short periods of time.

Dip each truffle into the almond bark to coat, removing with a candy dipping tool or a fork and gently tapping off any excess chocolate.  Transfer to lined baking sheet to set.  Note: If almond bark begins to clump or harden while you dip, reheat to melt, stirring often, before continuing to dip truffles.  Sprinkle with cinnamon sugar. 

Chill truffles on sheet until set.  Store in an airtight container, chilled, for up to a week or freeze.

Makes 2 dozen truffles.

Happy Baking,
The Cookie Princess

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