OREO COFFEE RECIPES

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COFFEE BEAN BARK RECIPE: HOW TO MAKE IT - TASTE OF HOME



Coffee Bean Bark Recipe: How to Make It - Taste of Home image

Chopped coffee beans add a yummy crunch to this pretty two-toned bark. Coffee lovers won’t be able to resist pieces of the chocolaty candy treat. —Anne Addesso, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield about 1-1/2 pounds.

Number Of Ingredients 4

2 cups semisweet chocolate chips
2 teaspoons instant coffee granules
2/3 cup coarsely chopped coffee beans, divided
1 package (10 to 12 ounces) white baking chips

Steps:

  • Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 132 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 13mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

EASY OREO TRUFFLES RECIPE - HOW TO MAKE OREO TRUFFLES



Easy Oreo Truffles Recipe - How to Make Oreo Truffles image

No oven? No problem! These no-bake Oreo truffles are so easy to make.

Provided by Ree Drummond

Categories     Christmas    cocktail party    food gift    New Year's Eve    dessert    snack

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 3 dozen

Number Of Ingredients 5

38

chocolate sandwich cookies, such as Oreos, broken into large pieces

1

8-ounce package cream cheese, at room temperature

8 oz.

white chocolate, chopped

8 oz.

bittersweet chocolate, chopped

Sprinkles or nonpareils, for garnish

Steps:

  • Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty. Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.  Melt the white and bittersweet chocolates separately in double-boilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days. 

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