Traditional 7-layer cookies made into truffles (or add another ingredient to make 8 layers, like I did)
Seven-Layer Truffles. The title intrigued me. The concept of taking the seven-layer cookie bar and transforming it into a bite-sized truffle tantalized my mind.
To make the truffles, instead of layering the ingredients like you do for the cookies, you mix it all together, slightly underbake, then scoop into balls, chill, and finally dip in chocolate. And then you get to bite into a divine ball of rich, chocolately sweetness. And swoon.
I ran short on graham crackers when I made these, so I substituted with some Oreo cookie crumbs; hence, my truffles were very chocolatey. Not that I minded one bit, though!
My truffle, then, isn’t quite the 7-layer…more like 8 layers. Even more flavors to delight the palate!
Yield: I got about 4 dozen truffles using my small Oxo cookie scoop
- 1 stick butter (4 oz or 1/2 cup)
- 2 cups graham cracker crumbs (I only had 1 cup, so I used 1 cup finely chopped Oreo cookie crumbs, too)
- 1 1/2 cups shredded, sweetened coconut
- 1 cup mini chocolate chips
- 1/2 cup toffee bits
- 1/2 cup finely chopped pecans
- 1 (14-ounce) can sweetened, condensed milk
- 8 oz. semisweet or bittersweet chocolate, coarsely chopped
- 2 tsp. safflower oil
- graham cracker crumbs and shredded coconut, for garnishing
- Preheat oven to 350 degrees F. Lightly grease an 8 inch x 8 inch baking dish.
- In a large bowl, mix the butter and graham cracker crumbs.
- Add the chocolate chips, coconut, toffee bits, and pecans; stir until evenly distributed.
- Add the condensed milk; stir until completely combined.
- Transfer mixture to the 8×8 dish; distribute evenly. Bake for 25 minutes, until lightly browned.
- While dough is still warm, scoop about 1 1/2 tsp. into mounds on parchment-lined baking sheets, then refrigerate for about 30 minutes until firm. Dough will likely be very soft and won’t shape into balls initially, but after refrigerating, you can easily roll them between the palms of your hands to make balls.
- To prepare chocolate for dipping, place chopped chocolate in a double boiler (I place a glass bowl over a small saucepan filled with about an inch of simmering water), stirring frequently until chocolate melts.
- Remove pan from heat but keep bowl over hot water so chocolate will stay melted. Add oil and stir to combine.
- Dip truffles in chocolate and place on parchment paper. To garnish, sprinkle with shredded coconut or graham cracker crumbs while chocolate is still soft and melted. To dip truffles, I use a plastic fork from which I’ve removed the inner tines. This allows me to easily scoop the balls out of the melted chocolate. I lightly tap the fork on the edge of the bowl and allow excess chocolate to drip off before transferring dipped balls to the parchment-lined baking sheet. I also use a chopstick to push the dipped balls off the fork.
- Transfer coated truffles to the refrigerator for 30 minutes to harden the shells. After the shells harden, I usually trim excess chocolate from the bottom of the truffles. I simply use a small knife for the trimming.
- Truffles can be stored in an airtight container at room temperature for about a week.
People kept exclaiming “Oh my God!” as they popped these little divinities into their mouths at the party I attended. And oh what smiles that brought to my face, for I love to share my goodies. One guy dubbed these the “Foreplay” treat, which totally cracked me up. I think they are good, but I don’t know if I’d go so far as to describe them as that good! I’m sure the wine flowing at the party enhanced the reactions.
I came across this treasure of a recipe from a fellow contestant at a Chocolate Dessert contest a couple of years ago, and I believe he got it from the Classic Cake Decorations website. (Classic Cakes is a little shop near me that sells all kinds of cake and candy decorating supplies.) Anyhow, the guy told me how these always disappear very quickly at parties because they are so deliciously addictive. And how right he was. From the batch of 70, most of which made it to the party, they were gone in no time.
I love how few ingredients these require and how you can tailor them with color to match the holiday or occasion (mine were red and white for Valentine’s Day). And I love how the colored chocolate stripes take these over the top with decorating to make them look so professional, yet it is a super simple technique requiring only a Ziploc bag and some colored chocolate, which I believe Michaels sells…oh, and a microwave to melt the chocolate.
Other than the chocolate for dipping and decorating, these only call for Oreo cookies and cream cheese. When I described to the hostess how easy they were to make, she laughed at me and told me her version of easy is to open the package and pop the item into the oven. That made me laugh in turn, for I forget that not everyone loves to make things from scratch like I do! However, I’m happy and willing to bake and share.
- 1 (16.6 -oz.) package Oreo cookies
- 1 (8-oz.) package cream cheese, softened to room temperature
- dark or milk chocolate for dipping
- colored chocolate for decorating
- Ziploc bags or cake decorating bags
- In food processor, crush cookies to fine crumb consistency.
- Cut cream cheese into several chunks and add to food processor. Pulse until mixture forms a large clump.
- Remove mixture from food processor, place in bowl. Use a spoon or a melon baller to scoop out 1-2 teaspoon of the mixture, roll between palms to form 1-inch balls. Chill for 30+ minutes.
- Place chocolate in microwave-safe bowl, and microwave for 1 minute. Stir, then continue to microwave in 15-second increments, stirring each time, until chocolate is melted.
- Dip Oreo balls into chocolate, fishing out with a plastic fork. (TIP: Break off the inner tines of the fork, leaving only the outside tines. This makes maneuvering the balls much easier.) Gently tap the fork against the side of the bowl to release any extra chocolate before placing the balls on a cookie sheet to harden.
- Now for the fun part: Place colored chocolate in the ziploc bag or the cake decorating bag. Microwave for 1 minute to start, followed by 15-second increments, massaging bag between nuking to help chocolate melt. When all melted, cut a teeny-tiny bit off the plastic bag and very gently squeeze chocolate using back and forth motion across the truffles to decorate with stripes.
- When chocolate is hardened, I refrigerate until ready to serve. Enjoy!
P.S. added June 26, 2012: For the first time last week, I used Wilton brand chocolates for dipping the truffles. Ugh! The chocolate doesn’t melt smoothly enough. It made the truffles have all kinds of lumps and bumps. Just thought I’d share. It’s worth finding a cake decorating place to buy the chocolate melting discs.