These Fruity Pebble Truffles are a spin of the classic Oreo/Cream Cheese balls of bliss, and while I wouldn't venture to say that they could replace the original (which are, in my humble opinion, one of the best desserts ever created by man), they are a really tasty and easy dessert and perfect for anyone wishing for warm and sunny spring to arrive. And considering that's cold and snowing in New York, like a cruel and mocking"Welcome March" confetti, I am really wishing hard.
FRUITY PEBBLE TRUFFLES:
Time: 1-2 hours
Serves: 24-30 truffles
6 oz cream cheese (3/4 of a bar)
5 cups of Fruity Pebbles
48 grams or 1/4 cup Crisco
120 grams or 1 cup powdered sugar
1 bag white chocolate chips
1.) Start by pulverizing your Fruity Pebbles in a food processor or blender so that you get 2 cups of fruity pebble dust. It took around 4 cups of uncrushed cereal to get 2 cups crushed.
2.) Take out the rainbow dust and place aside. Then, put together the crisco and powdered sugar. Blend until you achieve a paste like an Oreo filling. Add the 1/2 tsp of vanilla.
3.) Next, add the softened cream cheese. You can use the whole bar if you'd like, but I actually preferred using less.
5.) Finally, add your pebble crumbles. Blend, blend, blend.
6.) Once everything is blended, you can start to make your pretty sphere shapes. Some people use small cookie scoops, but I just sort of eyed it and made the shapes in the toddler-with-play-doh method.
7.) Now that you have a tray of pretty spheres, pop them in the freezer for at least half an hour. You want them to be nice and firm when you dip them in chocolate.
8.) When the half hour has passed, start by melting your white chocolate in the microwave, using a microwave safe dish and short bursts of 20 seconds.
9.) With a fork, dip those truffles into the white chocolate, and place on parchment paper or wax paper to dry.
10.) Drizzle some Fruity Pebbles on top to look pretty. Then enjoy!