Hello!! Welcome back to Day 4 of Savor and Savvy’s Christmas in July! We are having fun creating lots of fun goodies to prep you for Christmas! Today, we will bring Cranberry Bliss Truffles to you.
I remember when I first heard the phrase Christmas in July. I was flipping through the channels of the television and saw the home shopping channels doing Christmas in July. Maybe because it’s a little bit more than a halfway mark to the holiday. Maybe because I’m hot and sticky in the summer heat and want an excuse to think about a nice cool Yuletide.
Cranberry Bliss Truffles all came about as we adore Starbucks Cranberry Bliss Bars. I’ve mentioned that before in Facebook posts and shared other bloggers’ knock-off recipes.
This is so stinking easy as I have adapted the old Oreo Truffle idea that we have been making forever…. You make them, right? Please tell me you are making them. If you’re not, stop and open a new tab and google that real fast. They are so easy and so good! One of our all-time favorites!
Start out by crushing golden Oreos in your food processor. Zest a teaspoon of lemon and a teaspoon of orange to the mix. Add cream cheese and a few dried cranberries. Pulse a few more times to mix it together. You may need to use a spoon too if the cream cheese doesn’t mix easily.
After it is mixed, roll small, quarter-sized balls of the mixture and place them on wax paper while you melt your white chocolate in a double boiler.
Note: I like to use Candi Quik for the melting chocolate. I tend to find it at Walmart. It is my favorite (and I think I have tested them all including expensive ones from chocolate stores) because it melts beautifully and hardens quickly. Walmart has another off-brand that sits right next to Candi Quik and it’s good too!
Use two forks to drop the quarter-sized balls into the melted chocolate and roll them around to get full coverage. Place them back on the wax paper to harden.
After they have hardened, drizzle white chocolate over them and while that chocolate is still wet, sprinkle on more dried cranberries. The chocolate will harden and lock the cranberries in place.
How to Double Boil Chocolate
I also like to use the double boiler method for this one. If you haven’t used that technique before, place a couple of inches of water in a 2 quart pan and place a glass bowl over the top. The bowl is partially filled with chocolate and will be resting on the pot as you see in the pictures and not touching the water. The heat and the steam will melt the chocolate. Make sure that you melt this on a low temperature and stir often.
If you get excited and want to turn up the temperature, it may burn the chocolate. I’m impatient, I did it years ago thinking I was smarter than the chocolate. I’m not. The chocolate won. Don’t let it happen to you. I warned you!
📌 Meal Prepping Directions
You know I can come up with ways to meal prep just about anything and this one is no exception. I really like to prep these things the night before, and then make them in the morning.
- Crush the cookies and put them in a ziplock bag.
- Measure out the cranberries.
- Zest the orange and lemon and place in a small container to put in the refrigerator.
- Prep the stove with the pan, water and the bowl for the chocolate.
- Lay out the wax paper for the truffles.
Thanks for being here for our Christmas in July celebrations! Stay tuned as there are lots more goodies coming!!
📖 Related Recipes
If you love cranberries as much as we do, make sure to check out the One Pan Cranberry Chicken! So easy and so delish!
Don’t miss the Christmas Peanut Butter Balls either.
Cranberry Bliss Truffles
- 1 package Oreos golden/vanilla
- 1 package Candi Quik melting chocolate
- 8 oz cream cheese softened
- 1/2 cup Craisins dried cranberries
- 1 tsp lemon zest
- 1 tsp orange zest
- Using a food processor, crush the oreos until they are finely chopped.
- Add the softened cream cheese to the oreos and combine in the food processor. Add the lemon and orange zest.
- Add in the half Craisins and mix well. The remaining Craisins will be used on top of truffles.
- Using a small scoop, make 1 inch balls and place on a wax paper base. Refrigerate for 20 minutes.
- While the truffle balls are in the refrigerator, melt the chocolate either in the microwave in microwave safe bowl or using the double broiler method. Set aside one small block of chocolate to melt at the end for the drizzle.
- Dip each truffle into the chocolate with two forks and gently shake off the excess chocolate. Lay each dipped chocolate onto the wax paper.
- Melt the last block of chocolate for the drizzling in the same manner as above.
- Cut a very small slit into a gallon zip lock bag. Pour chocolate into the zip lock back and drizzle back and forth on top of the truffles.
- Add the remaining Craisins to the top quickly as the Candi Quik dries fast.