Microwave Caramels!

Microwave Caramels!This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)

I will keep you waiting no more – here is what you will need to make about 36 caramels.

For the Caramel

  • 110g Unsalted Butter
  • 110g Granulated Sugar
  • 100g Light Brown Sugar
  • 165g Golden Syrup
  • 150g Condensed Milk
  • 1 1/2 tsp Vanilla Extract

For the Chocolate Coating & Decoration

  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • Any Decoration of Your Choice (see suggestions later in the post)

Essential Equipment

  • 8 x 8″ (20 x 20cm) Square Tin
  • Microwave

Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours

Firstly, generously grease & line the base & sides of the tin with baking paper.

In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)

Microwave Caramels!Add in both sugars, the golden syrup & condensed milk. Give it a really good stir.

Microwave Caramels!Place into the microwave and cook on full power for 3 mins 30 secs.

When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)

Microwave Caramels!Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!

When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)

Microwave Caramels!Pour the caramel into the prepared tin and leave at room temperature for about 30 minutes to cool a little before putting in the fridge. Chill for at least 4 hours or overnight.

Microwave Caramels!When the caramel has set (it will still be quite soft) carefully remove from the tin & place on a chopping board/mat covered in baking paper.

Microwave Caramels!Now you need to slice it. I would advise actually coating your knife with a little sunflower oil (or similar) as this stuff is SO sticky it will be very difficult if you don’t.

Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well! 

I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.

Microwave Caramels!You could actually leave them like this if you wanted to or you could coat them in chocolate like I did.

Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.

Have a lined baking tray ready to put your covered caramels on to set.

Microwave Caramels!There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.

When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!

The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.

Other than that – go nuts!

Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.

They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)

Microwave Caramels!See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!

You have to give these at try.

I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!

Well, I hope you enjoyed the post my lovelies – until next time.

Miss Kitchenmason

Cheesecake Filled Chocolate Strawberries!

Cheesecake Filled Chocolate Strawberries!Still stuck on what to do for your Valentine this year? Why not give these gorgeously romantic, cheesecake filled, chocolate covered strawberries a try? They’re pretty easy & quick to make, so perfect for a last minute idea.  You honestly wouldn’t believe how delicious they are as well! I mean, chocolate covered strawberries are amazing on their own, but add vanilla cheesecake into the mix and Jiminy Cricket you’ve got heaven in a bite!

There are tons of recipes and methods out there for these little beauties but here’s how I did it.

(Recipe adapted from Make It & Love It.)

What you will need:

  • 160g Philadelphia Original Cream Cheese
  • 60g Icing Sugar
  • 1 tsp Vanilla Extract
  • 400g Punnet of Strawberries *
  • 150g Milk Chocolate
  • 50g White Chocolate (Optional)

*Double check the strawberries when you buy them. You want them quite firm but not green. (And obviously not soft & over ripe or they will be very difficult to work with!)

To make the cheesecake filling, either in an electric stand mixer with the balloon whisk attachment or a large bowl with a hand whisk, whip together the cream cheese, icing sugar & vanilla extract until it’s light, smooth & holds it’s own shape.

Chill in the fridge until needed.

Cheesecake Filled Chocolate Strawberries!Meanwhile, prepare the strawberries.

Give them a wash & dry them thoroughly. Any water left on them could make the chocolate seize so it’s worth doing properly.

Hull them as you would do normally, then hollow out a little more so you can fit in more of that gorgeous cheesecake filling! (Don’t go too thin though as it will make it difficult to dip in the chocolate later – as I discovered!)

Cheesecake Filled Chocolate Strawberries!Strawberries tend to seep juice once they’ve been cut so I actually found it best to dab the insides with a bit of kitchen roll before filling. Also, due to the seeping liquid, it’s best to not make these more than a couple hours before you plan on eating them.

Load a piping bag with a nozzle of your choosing (I used a 2D drop flower nozzle) and add the cheesecake filling.

Cheesecake Filled Chocolate Strawberries!Place on a baking sheet lined with baking paper & pop into the fridge to chill whilst we melt the chocolate.

Either in a glass bowl set over a pan of barely simmering water or a bowl in the microwave – gently melt the milk chocolate.

Remove the strawberries from the fridge and dip each one into the chocolate. Set back on the lined baking sheet.

When all the strawberries have been dipped, pop back into the fridge to set.

Or, if you like, you can go a little further with the decoration & melt some white chocolate in the same way as you did the milk. Then pour this into a piping bag, snip the end & pipe zig zags over each strawberry.

Cheesecake Filled Chocolate Strawberries!Chill in the fridge to allow the chocolate to set. If you are short on time – pop them in the freezer and they will set quicker.

Cheesecake Filled Chocolate Strawberries!Now you can enjoy them with your loved one. Who will be totally bowled over by how incredible these naughty little treats are by the way!

Seriously, don’t fill up on dinner when you have made these – you will want as much room spare in your belly as possible! No they’re not healthy and no they’re not low calorie – but what’s it all for if we can’t be a little mischievous every now and then eh??

Trust me, you NEED to make these. You will love them, your other half will love them & generally there will just be lots of cheesecake, strawberry, chocolate love in the air!

Hope you enjoyed the post lovelies.

Miss KitchenMason

 

Carrot Cake!

Carrot Cake!A couple of weeks ago it was my Uncle Robert’s Birthday and guess what he likes..? Carrot Cake! This is a recipe I have made many times before & one that me and my family absolutely love. Do not be deceived by it’s ‘healthy’ sounding name though, carrot cake is actually one of the most calorific cakes you can eat! But hey, if we can’t eat cake on our Birthdays then when can we treat ourselves? All things in moderation I say! (or in vast quantity – same thing right??)

So, here is what you will need to make 1 x large cake. (Serves approx 12.)

For the Sponge

  • 300g Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 200g Soft Light Brown Sugar
  • 200g Grated Carrot
  • 227g Tin of Pineapple Rings, Drained & Chopped
  • Zest of 1 x Orange
  • Zest of 1 x Lemon
  • 4 Eggs, Room Temp
  • 250ml Sunflower Oil

For the Cream Cheese Frosting

  • 250g Unsalted Butter, Room Temp
  • 100g Icing Sugar
  • 500g Full Fat Cream Cheese *
  • 1 tsp Orange Extract, Optional

For the Decoration

  • Sugar Carrots, Optional

Essential Equipment

  • 2 x 7″ Round Loose Bottomed Cake Tins

* I used Philadelphia Original Cream Cheese. Don’t use a low fat version as it will not hold it’s shape and may become quite wet & sloppy. 

Preheat your oven to 170ºC/Fan 150°C.

Grease the base & sides and line the base of both cake tins.

To make the sponge, sift the flour, cinnamon, baking powder, bicarbonate of soda & brown sugar into either a large bowl or the bowl of an electric stand mixer.

Carrot CakeIn a separate large bowl, mix together the grated carrot, chopped pineapple and the zest of the orange & lemon.

Add the eggs in and mix with a fork. Then gradually add the sunflower oil stirring constantly.

Carrot CakeIn thirds, add the wet mixture to the dry ingredients and, each time, mix only until just blended together.

Carrot CakeDivide the mixture evenly between the two tins and place into the lower section of the preheated oven for about 25-30 minutes.

Carrot CakeCheck with a skewer – if it comes out clean, it’s cooked. If it has batter on it – it needs longer.

When cooked, allow to cool in the tins for 15 minutes before removing, peeling off the baking paper and cooling completely on a wire rack.

Whilst the cakes are cooling, lets make the cream cheese frosting.

Either using an electric stand mixer or a large bowl with an electric hand whisk – beat the butter until really soft and smooth.

Sift in the icing sugar and mix on a low speed to start with. Once there’s not a lot of ‘loose’ icing sugar, increase the speed & mix until soft and smooth.

Carrot CakeAdd in the cream cheese & orange extract (if using.) Continue to mix on a medium speed until you can’t see any more bits of butter and it’s lovely, light & smooth.

Keep covered and chilled until you need it.

Carrot CakeWhen the cakes are completely cooled, level them off with a sharp knife if they ‘domed’ in the middle.

Place the first layer on a cake board.

Load a piping bag with a nozzle of your choosing. (I used a 2D drop flower nozzle which enables you to create the roses.)

Pipe blobs all the way around the outside edge of the bottom layer, then continue with a spiral all the way to the middle.

Don’t worry if it’s not neat – no one is going to see this bit!

Carrot CakeCarefully place the second layer on top – bottom side up. (This will give you a perfectly flat top.)

Working from the outside in, I decided to pipe little roses on the top. (Do this by starting from the middle of the rose and working your way out in a spiral.) You could do whatever you like though.

Carrot CakeAt this point, you could leave it as it is. You could also buy little sugar carrot decorations from a cake shop to place on the top, or even make your own using ready made fondant and food colouring gels. It really is entirely up to you!

Carrot Cake!I usually say to never put cake in the fridge as it dries it out much faster. However, with there always being an exception to the rule – I actually recommend you keep this one in the fridge. The nature of cream cheese frosting is a delicate one to say the least, and the sponge is so moist (with the vegetables/fruit & oil) it will be absolutely fine.

Carrot Cake! Uncle Robert

Carrot Cake! Uncle RobertIt went down a treat with the Birthday Boy and my Aunt Naomi has already asked for one for her Birthday later this year! It’s always a definite hit in my family and a recipe I will continue to make for many years to come. I often find that people turn their noses up at carrot cake without even trying it. Well I implore you, give it a go – it’s not as strange as you think and is genuinely one of the most flavourful cakes you will ever eat. Go on, convert yourself!

And on that note, I bid you farewell until next time my lovelies!

Miss KitchenMason

Pancake Day & a Judge Giveaway!

Pancakes/Crepes & a Judge Giveaway!

Ok, we’re a few weeks away from one of the best days in the foodie calendar – PANCAKE DAY! This week’s post is super exciting for 2 very good reasons. 1 – There is not just one, but TWO awesome pancake filling recipes to wet your whistle. And 2 – I have teamed up with Judge Cookware to give you lucky lovelies the chance to win every tool you will need to make the perfect pancakes on the day!

Sounds good right? RIGHT! Well let’s get cracking then. Here is what you will need to make the most epic pancakes in the world! (In my opinion obviously…)

For the Pancake Batter

(Makes approx 8 x 17cm Diameter)

  • 100g Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 250ml Semi Skimmed Milk
  • Butter (for cooking fat)

For the Bacon, Cheese & Chive Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 90g Cream Cheese
  • 4-5 Slice of cooked Smokey Bacon, chopped
  • Fresh Chives, chopped

For the Strawberries & Cream Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 1 tbsp Icing Sugar
  • 227g Punnet of Strawberries
  • Juice of 1/2 Lemon
  • Melted Belgian Chocolate/Icing Sugar, to serve (Optional)

 

Let’s start with the basic pancakes.

Sieve the flour into a large bowl and mix in the salt.

Make a well in the centre and crack in the egg.

PancakesMix with a whisk and gradually add in the milk. Keep mixing until all the milk has been used and there are no lumps. It should be the consistency of single cream.

PancakesPour the batter into a jug ready for cooking. (This makes it WAY easier to pour into the pan.)

Heat a non stick frying pan over a medium heat.

Add in a little butter and allow to melt around the pan. Pour enough batter to cover the bottom, then swill the pan round quickly to even it out.

PancakesAfter a couple of minutes, ‘shake’ the pan to loosen the pancake and lift an edge to see if it’s nice and golden.

If it is, you can either be brave and flip it – or a total wuss like me & use a spatula!

PancakesAllow to cook for another couple of minutes until the other side is nice and golden too. Then either keep warm in some foil or eat straight away with your choice of filling.

Repeat the process until all the batter is used up.

PancakesSpeaking of fillings…

Bacon, Cheese & Chive Filling

Whip the double cream in a large bowl to almost stiff peaks then beat in the cream cheese. Add a little salt for seasoning if you like.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Divide between your pancakes and top with the chopped bacon & chives.

Pancakes

 

Strawberries & Cream Filling

Whip the double cream to stiff peaks in a large bowl. Then sift in the flour and gently fold through.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Hull & slice the strawberries and place in a bowl. Squeeze over the lemon juice & give it a good stir.

Divide the sweetened cream between your pancakes and top with plenty of strawberries.

If you like, you could drizzle over some melted Belgian chocolate & dust with a little icing sugar for a really decadent finish.

PancakesSEE! I told you they were the most epic pancake recipes in the world! Just wait until you try them, oh my word… you won’t look back I promise.

Judge Pancake CompetitionNow, onto the equipment. I’ve gotta’ say – I’m impressed and I think you will be too!

The scales are very lightweight & really slim so take up next to no room in your precious kitchen cupboards. They’re also very accurate – exactly what you want in a set of digital scales.

The mixing bowl is also great. It’s nice and tall meaning you won’t splash your batter all over the place when using the balloon whisk. It’s lightweight too so easy on the wrists – giving you more elbow grease to work that whisk!

The glass jug does exactly what it says on the tin. With the measurements clearly visible on both sides & a comfortable handle, it’s a staple addition to any kitchen.

As for the frying pan and turner (spatula) – these two make very light work of pancake making! The non-stick coating on the pan is absolutely brilliant – not one single pancake stuck. The curved bottom shape also makes it perfect for pancakes allowing you to freely & easily move them without anything getting stuck in edges. The turner was the surprise win for me. It’s heat-resistant nylon end won’t damage the non-stick coating in the pan and it’s literally the perfect shape & size for flipping your pancakes. I will be using these two tools every Shrove Tuesday!

 

Fancy winning the whole kit just in time for the big day?

All you have to do to be in with a chance is one of the following:

 

1. Like the KitchenMason Facebook Page & Judge Cookware Facebook Page – share the photo pinned to the top of the KitchenMason timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinJudgeKM

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

Competition is open to UK residents only and closes on Monday 9th Feb at 7pm.

The winner will be announced on both Facebook & Twitter shortly after.

 

Good luck everyone! Until next time.

Miss KitchenMason

A Nutella Lovers Dream!

Nutella Truffles & Nutella Hot ChocolateNo one wants to be slaving away in the kitchen for hours making Christmas gifts or treats. Want to know a little secret? These incredibly simple, 3 ingredient Nutella truffles will only take you about 10 minutes to make AND they make gorgeous little Christmas gifts!

And how do you reward yourself for your 10 minutes of “back breaking hard work”? A wonderfully indulgent mug of Nutella hot chocolate of course! Oh, and did I mention that both of these sensational delights are naturally vegetarian and gluten free? I know, they’re the gifts that just keep on giving!

Without further ado, here is what you will need to make these beautiful, chocolatey pleasures.

Nutella Truffles

(Makes approx 18-20 – recipe adapted from Urban Bakes.)

  • 180g Nutella
  • 60g Icing Sugar
  • 50g Chopped Roast Hazelnuts

In an electric stand mixer with the paddle attachment or in a large bowl with a spatula – beat together the Nutella and icing sugar until you can’t see any more white powder.

Nutella Truffles & Nutella Hot ChocolateRoll into small balls between your palms then roll in chopped hazelnuts to cover. Imagine a spherical 10p coin – that’s the kind of size I went for.

(I honestly wouldn’t make these big as they will be far too sickly – even for the most dedicated Nutella fan!)

Nutella Truffles & Nutella Hot ChocolatePlace the truffles on a lined baking sheet, then the next bit is up to you. You can either eat them as they are at room temperature, or you can pop them in the fridge to firm up. My preference is chilled but it’s entirely up to you.

Nutella Truffles & Nutella Hot ChocolateThen store in an airtight container and consume within a week.

Nutella Truffles & Nutella Hot ChocolateNutella Hot Chocolate

(Serves 2, easily doubled – recipe adapted from Cafe Delites)

  • 600ml Semi Skimmed Milk
  • 1 generous tbsp Nutella
  • 1 tbsp Cocoa Powder *
  • 1 tbsp Honey

* Don’t use chocolate drinking powder as this is already sweetened.

Pour the milk into a saucepan and place over a medium heat. Warm through.

Nutella Truffles & Nutella Hot ChocolateOnce it starts to steam – add in the Nutella, cocoa powder & honey.

Nutella Truffles & Nutella Hot ChocolateBring the mixture to the boil, stirring frequently with a whisk to ensure all the ingredients blend together nicely.

Nutella Truffles & Nutella Hot ChocolateDivide between two mugs and, if you like, top with whipped cream, marshmallows, chocolate chips or anything that takes your fancy!

(Bear in mind that marshmallows are typically gluten free but not vegetarian.)

Nutella Truffles & Nutella Hot ChocolateI told you they were easy!

Even I was surprised with how simple & quick they both are to make. I will remember these truffles the next time I have zero time to sort a gift! Even if the receiver doesn’t like Nutella – you can get tons of different flavoured chocolate spreads now and you could roll them in anything! Grated chocolate, cocoa powder or even desiccated coconut.

Another surprise for me is how easy it is to make your own home made hot chocolate. I mean – wow. It’s SO much nicer than the stuff you buy at the supermarkets! The flavour possibilities are endless too. So long as it will melt, is a liquid or removable (i.e. a bouquet garni) – you can pretty much put it in hot chocolate. I can’t wait to experiment with this!

I hope you all enjoyed this week’s post my lovelies.

From me, the Mr & the bump – I wish you a very Merry Christmas!

All my love, Miss KitchenMason x

Christmas Tree Brownies!

Christmas Tree BrowniesWith just over a week left until the big day, I found myself wondering what other awesome Christmas bakes I could try – then I came up with these little beauties. Christmas tree brownies! Not only are they delightfully gooey & rich, they’re really fun to decorate AND vegetarian & gluten free. It’s also a great recipe to get the kids involved in. What more could you want?!

One thing to note – these brownies work best if made the night before and allowed to cool completely before attempting to slice & decorate. Also – they are the most awesome, rich & gooey brownies you will ever make. (And that’s a KitchenMason promise!)

Here is what you will need to make 14.

For the Brownie

For the Decoration

  • 100g White Chocolate **
  • Pack of Candy Canes **
  • Red/Green Sugar Balls **

Essential Equipment

  • 30 x 20cm Rectangular Cake/Swiss Roll Tin

*Regular self raising flour works fine if you don’t need it to be gluten free.

** Most are vegetarian/gluten free but check the label just in case.

 

Right, let’s get cracking!

Grease and line the cake tin and set to one side until needed.

Preheat your oven to 190°C/Fan 170°C.

Break the dark & milk chocolate into a large bowl and add the butter & salt. Gently melt either in a bowl set over a pan of barely simmering water or in the microwave.

Stir until smooth & shiny then leave to one side to cool.

Christmas Tree BrowniesEither in an electric stand mixer with the balloon whisk attachment or in a large bowl with an electric hand whisk – whisk the eggs for at least 3-4 minutes until really light and pale.

It should leave a slight trail when you remove the balloon whisk/beaters.

Christmas Tree BrowniesAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Christmas Tree BrowniesIn thirds, pour in the cooled chocolate & gently fold through using a rubber spatula.

Sift over the flour and carefully fold this in – just until you can’t see any more lumps of flour and the mixture is smooth & still quite light.

Christmas Tree BrowniesPour the mixture into the prepared cake tin – be careful not to overfill as it will rise slightly.

Then bake in the preheated oven for approx 25-30 minutes.

Christmas Tree Brownies

Christmas Tree BrowniesAs mentioned before, it is best to make these brownies the night before and allow to cool completely before attempting to remove from the tin & slice.

So, when completely cooled  -run a spatula down the sides of the brownie to release from the tin then gently lift out and place on a chopping board/mat.

Now, I’m a bit of a perfectionist so yeah – I got a ruler out at this point! But basically, cut the brownie into 14 triangles. You will have 4 spare bits for you to taste test too! (Clearly I couldn’t wait to take a photo…)

Christmas Tree BrowniesTake each candy cane out the wrapper and snap into pieces approx 3cm long.

Place the brownies on a wire rack over a piece of newspaper & carefully insert a piece of candy cane into the base of each one.

Christmas Tree BrowniesMelt the white chocolate in either a bowl set over a pan of barely simmering water or in the microwave and pour into a piping bag.

Snip the end and pipe ‘tinsel’ across each tree then place sugar balls down the edges in the chocolate for the baubles.

I found it best to decorate in half batches – just to ensure the chocolate doesn’t set before you have stuck the ‘baubles’ in.

Christmas Tree BrowniesAllow the chocolate to set for about 30-40 minutes or so before either devouring straight away or placing in nice presentation boxes to give as gifts to your loved ones.

I find it best to store these in an air tight container in the fridge – due to their extreme ‘gooeyness’ they can become a little delicate if stored at room temperature.

Christmas Tree BrowniesGo on, admit it – they’re SO cute aren’t they?! I think these make great little home made gifts for people and, with the decoration element – you can let the kids go nuts adding edible glitters, hundreds and thousands or whatever else they can think of!

Don’t forget to enter my awesome competition to win a fabulous Scanpan Roasting Tray! You can enter via the Website, Facebook or Twitter.

I hope you enjoyed the post my lovelies – until next time!

Miss KitchenMason

 

Oreo Truffles

Oreo TrufflesI don’t know about you but I always like to make edible gifts for Christmas. I think they’re much more personal & really show that you care. The trouble is, I always seem to spend much longer in the kitchen than I anticipated and most recipes I’ve tried are faffy, fiddly and far too much effort. NOT what you need in the run up to Christmas! As if there’s not enough to do already right?

These gorgeous Oreo Truffles are an absolute godsend! Not only are they really simple, they only take about an hour to make. It’s exactly what you’ve been looking for!

Here is what you will need to make approx 20 – 30 truffles. (Dependent on how large you make them.)

  • 1 x 154g Pack of Oreos
  • 225g Philadelphia Cream Cheese
  • 300g White Chocolate
  • Any decoration of your choice (I used sprinkles)

In a food processor, blitz the whole pack of Oreo biscuits (cream filling too) until you’re left with fine crumbs.

Oreo TrufflesThen, preferably in an electric stand mixer, (but you can also just do it by hand in a large bowl) mix together the cream cheese & oreo biscuit crumbs until just combined.

Oreo TrufflesLine a baking sheet with cling film or foil and set to one side.

Roll teaspoon sized chunks of the mixture into balls and place onto the prepared tray. Yes it’s messy but for 10 minutes of dirty hands – it’s totally worth it!

Place the tray into the freezer for 30 minutes for the truffles to harden. This will make it much easier to cover later.

Oreo TrufflesWhen the truffles are chilled, break the white chocolate into a large bowl. Melt gently either in a microwave or set over a pan of barely simmering water.

Now you’re ready for the fun bit!

Get your decorations ready. I used some red and green sprinkles – you could use hundreds and thousands or whatever takes your fancy. Whatever you use, get it ready before you start coating the truffles with chocolate. Because they are so cold having come out the freezer – the chocolate will set pretty quickly so you need to decorate straight away.

Line a baking tray with non stick paper or a silicone baking mat.

Dump a truffle into the melted chocolate and, using a fork, cover in white chocolate before lifting (don’t stab it) & allowing any excess to drain away.

Oreo TrufflesPlace onto the baking tray, then straight away – sprinkle on your decoration. Repeat the process for each truffle until everything is used up.

Oreo TrufflesPop into the fridge to set for 20-30 minutes (it won’t take long) and that is it!

Place into cellophane bags tied with a pretty ribbon or into mini cupcake cases in a Christmas box and (reluctantly) give away to your loved ones.

Store in the fridge & eat within 5 days.

Oreo TrufflesYou could really mix these up if you wanted to. You could use milk chocolate instead of white or you could use golden Oreos instead of original chocolate. You could even melt milk chocolate and decorate over the white chocolate with zig zags instead of using sprinkles. You really can personalise these to whoever you’re planning on giving them to.

They’re delightfully delicious, sensationally moreish, insanely easy to make and you’re totally gona’ make them right? Of course you are!!

Hope you enjoyed the post my lovelies.

Miss KitchenMason