More yummy recipes

I decided to take a break from packing and catch up on my blogging. Enjoy!

For our Relief Society birthday celebration we had "Decadent Desserts" for part of our theme and I was asked to bring something sweet to share. I had been in the mood for Lemon Bars, but was requested to bring my famous Oreo Truffles, so since I couldn't decide, I just brought them both! The recipe for the Oreo Truffles is ridiciously easy, but magnificently delicious!!!

Easy Oreo Truffles

1 pkg (1 lb., 2 oz.) Oreos, divided (I used the mint double stuff!)
1 pkg (8 oz.) cream cheese, softened
2 pkg (8 oz. each) chocolate chips

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (I didn't do this b/c I wanted more truffles!)
Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover (if there are any!) truffles, covered, in refrigerator.

*Tips:
-Use two forks to lift truffle out of chocolate to allow excess chocolate to run off.
-After a few truffles, the chocolate might start getting thick and have bits of the oreo mixture, so you may have to try to liquify the chocolate again, but usually by the time I'm done the last ones aren't near as pretty and smooth as the first ones, but they sure do taste just as good!
-I got this recipe from the Kraft Food and Family magazine. I started getting it when it was free, but now you have to pay for a subscription, but you can still get the recipes online!

Then I was browsing my friend's blog and she had posted this recipe for Homemade Samoas!!!! Can't WAIT to try them!!!! These are Kent's and my absolute FAVORITE G.S. cookie!!!

Homemade Samoas Bars

Cookie Base:

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all purpose flour

1/4 tsp salt

First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.