Recipe Sharing: No-Bake Peppermint Cookie Truffles with Candy Cane Sprinkles

The Finished Product

The Finished Product

This is a recipe I found on LovaLatte last year and we all thoroughly enjoyed them. Emily is Vegan and therefore her recipe … is vegan (surprise, I know!). So if you are looking for an incredible vegan dessert … DO IT!

But last year I also looked up the nutritional info between the vegan and non-vegan options and was reminded of a certain reality: just because something is Vegan or Gluten-Free DOES NOT mean it is healthy or low-fat/calorie/whatever!

So when I decided to surprise the family with these … I went for the non-vegan options.

Ingredients:
– Package of Mint Oreos
– Bag of milk chocolate chips
– 4oz cream cheese
– Candy Canes
– Muffin cup liners

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Just five simple ingredients

Two Thoughts
– Cream Cheese – mine was the ‘light’, but in this case it doesn’t matter which you choose … so do full fat, light or the non-fat types. It is flavor and consistency that matter (so probably stay away from the ‘whipped’ stuff)
– If you buy pre-smashed ‘peppermint dust’, you are paying WAY too much and losing the opportunity to smash things with a hammer … your loss. πŸ™‚

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Your weapon of destruction

Directions

1. Put the Oreos and candy canes in sealable plastic bags (squeeze out the air)

2. Smash them to bits.

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Former candy canes

3. Combine the Oreos and cream cheese in a mixer until they form a smooth paste. Start on lowest setting and work up … otherwise the cookies will get everywhere.

4. Using the microwave, melt the chocolate until it is smooth and creamy. Tip: it is easy to seize chocolate – so do it for 30 seconds and stir with a spoon, then in 10 second increments. You actually want to see chunk in it while you stir it, as they will work out over a few seconds of mixing.

5. Take a melon-baller or small ice cream scoop and make balls out of the cookie paste. There is no ‘right size’ … I make them large so I only get 12, but there is no reason you can’t get 24 more reasonably sized servings.

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You can dunk the cookie balls or put chocolate on the top and bottom. Either way is awesome

6. This is personal preference, I’ve done both to equal acclaim:
– Dunk the balls in the melted chocolate and transfer to the muffin cups.
– Or, put a teaspoon (ish) of chocolate at the bottom of the cup, then drop the ball on top, then put another teaspoon or so on top.

7. Sprinkle some of the smashed candy canes on top of each cup. Make sure that the chocolate is still melted while doing this so the pieces will embed.

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Just one trip to the freezer away from eating!

8. Transfer to the freezer to chill.

9. Enjoy!

And that is it for me until next week – I hope everyone who celebrates has a great Christmas, everyone who gets time off from work gets to relax and enjoy, and in general I wish the best for everyone πŸ™‚

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18 thoughts on “Recipe Sharing: No-Bake Peppermint Cookie Truffles with Candy Cane Sprinkles

    • Thanks Nicole – they were definitely a big treat … but a sure sign that we have made too many desserts that they are still around today πŸ™‚

      We had a great day – hope you guys did as well (see there is a new post, so I’ll find out soon enough!)

  1. Delicious! I should make these (the vegan version)! It cracks me up when people don’t want to eat the vegan desserts I make because they think they are “healthy.” LOL!

    • I think that is part of the marketing – people want to sell books, and people don’t buy ‘diet’ books unless it means losing weight. Which is sad – it should all be about being healthier, right?

    • haha I used to love the Hershey’s ‘Cookies & Mint’ which tastes like Girl Scout ‘thin mints’ … yum. Breakfast? Sure why not – we like to call our Christmas cookies ‘pastries’ and have them for breakfast πŸ™‚

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