SRC: Apple Cinnamon Truffles

SRC: Apple Cinnamon Truffles might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 26 and costs 59 cents per serving. One serving contains 269 calories, 3g of protein, and 15g of fat. 607 people found this recipe to be scrumptious and satisfying. Head to the store and pick up apple pie filling, white chocolate chips, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by White Lights On Wednesday. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so spectacular. Similar recipes are Cinnamon Pull Apart Bread for SRC, Cinnamon Truffles, and Chocolate Cinnamon Truffles.

Servings: 26

Preparation duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add the Oreos to a gallon-sized Ziploc bag. Using a rolling pin crush the Oreos until finely ground. Transfer a large bowl and mix together with the apple pie filling, cream cheese and ginger. Once combined, portion tablespoonfuls and form into small balls. Place on a foil lined baking sheet and refrigerate for 30 minutes, until firm.Melt the chocolate and vegetable oil in a glass bowl in the microwave in 30 second intervals, stirring after each time, until fully melted. Stir in the cinnamon.Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly. Place truffles back onto the foil lined baking sheet and repeat until all the truffles are covered. Sprinkle pecans on top, if desired, and refrigerate until hardened.

 

Step by step:

1. Add the Oreos to a gallon-sized Ziploc bag. Using a rolling pin crush the Oreos until finely ground.

2. Transfer a large bowl and mix together with the apple pie filling, cream cheese and ginger. Once combined, portion tablespoonfuls and form into small balls.

3. Place on a foil lined baking sheet and refrigerate for 30 minutes, until firm.Melt the chocolate and vegetable oil in a glass bowl in the microwave in 30 second intervals, stirring after each time, until fully melted. Stir in the cinnamon.

4. Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly.

5. Place truffles back onto the foil lined baking sheet and repeat until all the truffles are covered. Sprinkle pecans on top, if desired, and refrigerate until hardened.

Nutrition Information:

covered percent of daily need