Take Golden Oreos, cream cheese, and caramel ice cream topping and coat it in chocolate and top with toasted coconut. Easy, delicious, and seriously addicting. I had to walk away from the tray of these or there wouldn't have been any left for my guests.
Enjoy :)
Samoa Truffles
(adapted from Chef in Training)
1 (14.3 oz) package Golden Oreos
4 ounces cream cheese, softened
1/4 cup caramel ice cream topping
12 ounces chocolate melts
1/3 cup toasted coconut
Finely crush Oreos in a food processor or blender and dump into a medium bowl.
Add softened cream cheese and caramel topping to bowl. Mash softened cream cheese, caramel and crushed Oreos until well combined and a dough forms.
Roll into 1" balls and place on a wax or parchment covered cookie sheet. Place tray into freezer for 1 hour.
When ready to dip, melt the chocolate melts according to package instructions.
Pull the truffles out of freezer, and dip into chocolate one at a time.
Place on a lined cookie sheet and immediately after placing chocolate dipped truffle on cookie sheet, garnish tops with toasted coconut before the chocolate hardens.
Let chocolate set, refrigerate and enjoy!
