These Christmas Sugar Cookie Truffles are seriously incredible! Buttery and soft sugar cookie truffles enrobed in creamy white chocolate and sprinkles. Nothing better!

I hope you guys all had a lovely Thanksgiving holiday!

I definitely had a great holiday this year, despite what my family has gone through. It was small – just my parents, my sister and her friend, and myself. My sister’s friend made a gorgeous turkey that looked like it came off of a Food Network magazine, and I made a small turkey breast and all the sides. I never realized this, but I think my favorite side is green bean casserole – the classic with the French fried onions and mushroom soup mix. Nothing fancy, but it hits the spot and feels like the holidays to me!

But now that Thanksgiving’s over, Christmas is in full swing… for most people. For me, it started November 1st. What can I say, Christmas decorations are more exciting, glittery, and cuter than Thanksgiving ones. *shrugs* I will not apologize for my merriment!

Anyway, I bet you’re thinking of little treats and gifts to make for friends and family or to just sit and eat one after another while watching Hallmark movie marathons. I hear you and I’m with you! These Sugar Cookie Truffles couldn’t be simpler to make and they’re super festive and ultra delicious!

Sometimes sugar cookies can be such a hassle and filled with DRAMA, you know? They either need a ton of alone time to chill, only to turn into bloated shapes after baking. And don’t even get me started on royal icing – what a pain! These take the guesswork and pain out of making cookies (although my Sugar Cookie recipe is amaazing!!!) into easy and delicious truffles.

Just grab some hard sugar cookies – yes, they need to be hard to work best – and grind them up in the food processor. Add in some cream cheese and a splash of vanilla extract for flavor and pulse until moistened and combined. Roll into Tablespoon-size truffles, briefly freeze to firm up, then coat in melted white chocolate. Garnish with sprinkles, let the truffles set, and voila! Couldn’t be easier and comes together in under an hour. Plus, you can easily double or triple the recipe to suit your needs!

Christmas Sugar Cookie Truffles – come to mama!

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Christmas Sugar Cookie Truffles

These Christmas Sugar Cookie Truffles are seriously incredible! Bite-size soft and buttery sugar cookie truffles coated in sweet white chocolate and sprinkles.

Course Candy, Cookies, No Bake Desserts

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 truffles

Ingredients

• 15 hard sugar cookies
• 2 oz cream cheese
• 1 tsp vanilla extract
• One (16 oz) package white almond bark
• Sprinkles

Instructions

• Line a rimmed baking sheet with foil; set aside.
• In a food processor, add the hard sugar cookies and grind until they become sandy crumbs. Add in the cream cheese and vanilla; pulse again until the mixture is cohesive and moistened and no streaks of cream cheese remain.
• Using a Tablespoon-size cookie dough scoop, roll out rounded balls of sugar cookie dough and place on the baking sheet. Freeze the truffles for at least 15-20 minutes or until firmed. Meanwhile, just before they have firmed up, melt your white chocolate almond bark according to package directions, or until smooth and melted.
• Using a fork, lower a truffle into the white chocolate mixture and toss to coat evenly in the melted white chocolate. Lift the truffle out of the white chocolate and allow excess to drip off before carefully sliding the truffle off of the fork and back onto the baking sheet. Immediately top with the Christmas sprinkles. Allow white chocolate coating to harden and set, about 10 minutes, before serving.

Notes

Hard sugar cookies are necessary for this recipe because soft ones will give off too much moisture. If you cannot find hard sugar cookies (check the bakery section for fresh-baked ones), you may use a butter shortbread, like Walker's brand.

Buttery, creamy, sweet and adorable – these Sugar Cookie Truffles are a must make for the holidays!

Have a super sweet day!

xo, Hayley

The post Christmas Sugar Cookie Truffles first appeared on The Domestic Rebel.

Chocoholics will love these Nutella Ferrero Rocher Cupcakes! Super moist chocolate fudge cake with a smooth and decadent Nutella frosting garnished with a Ferrero Rocher candy on top!

I’ve never been a huge chocoholic, but when I get the craving, I get it HARD.

These cupcakes definitely satisfy those cravings, whether you’re an occasional chocoholic or a full-time professional.

Usually in my chocolate craving moods I always reach for a chocolate cake. Layer cakes are one of my favorite desserts and a satisfying comfort food for me. I especially love the chocolate eruption cake from Whole Foods – between the fluffy chocolate mousse filling and the moist cake layers, it is to die for! These cupcakes remind me of that but in cake form and with double the dose of chocolate!

One of my favorite things about these cupcakes are how easy they are. It is no secret I love cake mix, but I always love to give cupcakes like these to cake mix naysayers because 100% of the time, they cannot tell the cake came from a box! With a few key tips and tricks, you can transform a standard box of cake mix into something homemade and so delicious.

My first tip for elevating cake mix bases is by using a package of dry instant pudding mix. No, you don’t make the pudding beforehand – you simply stir in the dry instant pudding mix powder into the batter. This creates such an amazing fluffy and light texture and imparts some moisture for ultra fudgy cupcakes. I also add in some sour cream to really ramp up that moisture factor and makes them ultra rich!

Another secret for making semi-homemade cupcakes taste like they came from a fancy bakery is making your own frosting from scratch. I always find canned frosting tastes so artificial and bland – and making frosting from scratch is so simple and quick. Plus, a lot of our chocolate flavor is coming from our frosting. You do not want to skimp on the Nutella frosting, people!

What’s great is Nutella has chocolate hazelnut flavor and so do Ferrero Rocher which really amps up the flavor. And as if chocolate cake, Nutella frosting and Ferrero Rocher candies weren’t enough, I added a teensy Nutella drizzle on top because whyyyyy the heck not?!

Super moist, ultra fudgy, extremely chocolaty and hella delicious Nutella Ferrero Rocher Cupcakes! Treat yoself!

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Nutella Ferrero Rocher Cupcakes

These Nutella Ferrero Rocher Cupcakes are insanely chocolaty, super fudgy, moist and delicious and SO simple! Elevating a boxed cake mix sends these semi-homemade cupcakes over the top!

Course Cakes/Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box chocolate fudge or Devil's food cake mix
• 3 large eggs
• 1/2 cup vegetable or canola oil
• 1 & 1/4 cups whole milk or water
• 1/2 cup full-fat sour cream
• One 3.4-ounce box instant dry chocolate pudding mix just the powdered mix
• FOR THE NUTELLA FROSTING & TOPPING:
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup plus 1/3 cup Nutella divided
• 1 teaspoon vanilla extract
• 3 & 1/2 - 4 cups confectioners' sugar
• 1/4 cup heavy cream
• 18-20 Ferrero Rocher candies unwrapped

Instructions

• Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners.
• In a large bowl, beat together the cake mix, eggs, oil, milk, sour cream and dry pudding powder with an electric mixer until combined and creamy, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 2/3 - 3/4ths of the way full. Depending on your cookie scoop and even the brand of cake mix, you should get anywhere from 18-20 cupcakes approximately.
• Bake for 16-18 minutes or until a toothpick inserted near the center of the cupcake comes out clean or with moist, but not wet, crumbs. Cool the cupcakes completely.
• For the frosting: In the bowl of a stand mixer, cream the butter, 1/2 cup of the Nutella and vanilla extract with the paddle attachment until fluffy and smooth, about 1 minute. Gradually add in the confectioners' sugar, alternating with the heavy cream until frosting is light and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes. For frosting as high as the ones you see in my photos, you may want to double the frosting recipe. Garnish with a Ferrero Rocher candy.
• Lastly, add the remaining Nutella to a small bowl and microwave for about 10 seconds or until slightly softer and more runny. Add the Nutella to a piping bag or Ziploc and drizzle the Nutella over the cupcakes.

You guys are going to flip for these fantastic cupcakes!

Craving chocolate cupcakes? Check out these other recipes!

Chocolate-Covered Strawberry Cupcakes

Chocolate Malt Cupcakes

Andes Mint Cupcakes

Have a super sweet day!

xo, Hayley

The post Nutella Ferrero Rocher Cupcakes first appeared on The Domestic Rebel.

I hope you’ve loved Homemade Candy Week as much as I have, because this is the last but certainly not least recipe in the series!

All good things must come to a conclusion, but I promise because these truffles were posted last, they’ve very much a perfect candy. In fact, they remind me almost exactly of See’s Candy’s maple walnut truffles but made with buttery, nutty toasted pecans instead of walnuts. Of course, you can totally sub in walnuts for the pecans for a more authentic copycat!

I used to erroneously think making candy from scratch was daunting and difficult, so the purpose of my Homemade Candy Week was to teach you how simple making homemade candy can be! And if you’re looking for possibly the easiest candy in this series to make, this is IT.

These truffles don’t require any special equipment, unless you consider a handheld electric mixer equipment (and even if you don’t have a mixer, you could totally make these by hand!). No candy thermometer, no molten sugar, no fuss, no muss!

The basic ingredients are also things you probably have on hand in your pantry right now, too, which is what I love about this simple, straightforward recipe. The truffle filling consists of softened butter, confectioners’ sugar, pure maple syrup, a little vanilla and maple extracts for extra flavor, and toasted pecans. Combine the filling ingredients, then roll into little Tablespoon-size balls and freeze briefly to firm up. Then you’ll melt some chocolate candy coating, dunk the truffles one at a time, and garnish each truffle with a whole pecan half.

Could not be simpler!

These truffles are buttery, sweet, filled to the brim with amber maple syrup flavor, and coated in rich chocolate. They’re creamy, crunchy, deep & rich and just so fantastic. These have to make an appearance on your Christmas cookie tray for sure!

Enjoy!

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Maple Pecan Truffles

These Maple Pecan Truffles are so buttery, sweet, crunchy, and filled with pure, amber maple syrup. The easiest truffle to make during the holiday season!

Course Candy, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 20 -22

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/2 cup (1 stick) salted butter softened
• 2 Tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon maple extract
• 2¼ cups confectioners' sugar
• 1/2 cup finely chopped toasted pecans
• 16 ounces (One 16 ounce package) chocolate candy coating
• 20-22 pecan halves

Instructions

• Line a baking sheet with parchment paper or foil and set aside. Meanwhile, cream together the butter, maple syrup, and extracts together in a medium bowl with a handheld electric mixer, beating until creamy and smooth, about 1 minute. Gradually add in the confectioners' sugar, beating on low speed and mixing well after each addition. Fold in the chopped pecans.
• Using a Tablespoon-size cookie dough scoop, portion out balls of truffle and place them 1" apart on the baking sheet. Freeze until firm, about 20-30 minutes.
• Melt the candy coating according to package directions, or until smooth and melted. Using a fork, dunk a truffle one at a time into the candy coating, coating it completely. Allow excess chocolate to drip off, then return to the baking sheet and immediately press a pecan half on top. Allow chocolate candy coating to set completely before serving.

If you love the rich, aromatic flavor of pure amber maple syrup, you’ll flip for these easy truffles!

And here’s a Homemade Candy Week recap in case you missed any of the delicious treats posted this week!

Christmas Cracker Toffee

White Chocolate Peppermint Bark Pretzel Candy

Old-Fashioned Honeycomb Sponge Candy

Homemade Vanilla  Bean Marshmallows

Easy Kahlua Fudge

Have a super sweet day!

xo, Hayley

The post Maple Pecan Truffles first appeared on The Domestic Rebel.

This week, I’m going to LA to film a segment on the Hallmark Channel’s Home & Family TV show, and I am SO excited!

It’s my second time visiting the show as a guest and I absolutely loved my first experience, so I have no doubt the second will be just as amazing.

I mean… they have craft services. WHAT COULD BE BETTER?

A lot of people ask me if I get nervous for national television because… hello, it’s national television and is aired in approximately 325.7 million people’s homes. No pressure or anything!

But I actually get more nervous doing local TV for like, the 2 people who watch those channels. Why? Because local TV is far more work for me. I have to make all my stuff, haul it down to Sacramento, load it into the building, set it up under super hot, super bright stage lights, fret about my stuff melting or falling apart due to the lighting’s extreme heat, demo it on air, then quietly pack my crap up and haul it home. So much work and so much stress.

But national TV? I simply walk onto set and the food’s been taken care of by professional and talented food stylists, my hair and makeup have been expertly applied, and all I have to do is look pretty, not cuss on live TV, and talk about my book and desserts, which I do all day anyway.

Plus: craft services. I really cannot stress that enough!

So while I am a *little* nervous about any TV gig, I’m more excited-nervous than dreaded-nervous, which I’m grateful for. Because after this segment on Thursday (I’ll post on my social channels about what day it will air, as the show is not taped live), I’m free as a bird for holiday season planning which actually means I’m scheduled to the max and must drink large iced white coffees every day for the next 29 days.

Thankfully, I have one recipe down for my annual pass-out-treats-to-people-I-like list: these Oreo Truffle Cherries! These are a fun spin on classic Oreo truffles that are festive, unique, and simply divine!

You make your Oreo truffles like normal: with ground up Oreo crumbs and cream cheese. Mix it up until the mixture is nice and moistened, then roll it around a dried maraschino cherry with the stem. Wrap the truffle around the stem so it peeks out (and will have a handy handle to help dip into chocolate!). Freeze them briefly until firm, then dip the truffles in melted milk chocolate and dredge in sprinkles, or drizzle with white chocolate for an elegant look!

You can serve these cold if you’d like, or room temperature, and you can totally customize how many you’d like to make – it’s easily doubled, or tripled.. or even cut down to smaller servings. It just depends on how many Oreos and cream cheese you use, and of course, how many cherries!

Whatever you do, make these! The combination of rich, gooey chocolate Oreo truffles surrounding juicy, sweet maraschino cherries is a can’t-beat-it winner!

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Oreo Truffle Cherries

These Oreo Truffle Cherries are rich, chocolaty, gooey and sweet with juicy maraschino cherries in every bite!

Course Candy, Dessert, No-Bake Treats, Treats

Cuisine American, Dessert

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• 16 Oreo cookies ground into fine crumbs
• 4 oz (1/2 package) cream cheese softened
• 18 maraschino cherries with stems drained and patted dry
• 1 package chocolate Candiquik or candy coating
• Assorted sprinkles and/or white chocolate for drizzling and decorating

Instructions

• In a medium bowl, or the bowl of your food processor, add the Oreo crumbs and the cream cheese. Stir or pulse the mixture until moistened and combined.
• Grab a Tablespoonful of the Oreo truffle mixture and roll it gently around the maraschino cherry, leaving the stem exposed. I gently roll it in my palm to get the truffle to adhere to the cherry. Place on a foil-lined baking sheet and repeat with remaining truffles. Freeze until firm, about 30 minutes.
• Melt the chocolate candy coating according to package directions or until smooth. Dip the cherry truffles into the chocolate mixture, using a spoon or fork to coat the truffle completely with chocolate. Allow chocolate excess to drip off, then either dredge in sprinkles of your choice or place back on the baking sheet and drizzle with melted white chocolate candy coating. Allow chocolate candy coating to set before serving.

Easy, fast and most importantly, delicious! This fun truffle will be a holiday staple for you this season!

Have a super sweet day!

xo, Hayley

The post Oreo Truffle Cherries first appeared on The Domestic Rebel.

It should be no surprise that holiday baking is my all-time fave.

There’s something so magical and fun about holiday flavors and making bite-size candies and treats to hand out to neighbors and friends.

But every year I have a *minor meltdown* about what treats I want to make for my cookie baskets to give to friends. I have about a MILLION ideas for cookies, treats, candies, and more but narrowing the list down is hard work, people. I want to bake EVERYTHING!

However, after making these Homemade Ferrero Rocher Truffles, I realized these had to be in the baskets. 100%. Never been more sure of anything in MY LIFE. They’re that good.

When I was tinkering around with this recipe, I could not believe how EASY these were to make. They take some time to mix together (so I recommend digging in with your hands which makes it infinitely easier) and they take some time to chill and firm up, but once they’re dunked in rich chocolate and chopped hazelnuts, you’ll realize they’re more than worth the wait!

The base of the truffles are crushed hazelnut wafer cookies. I actually found some at Trader Joe’s – they’re a crisp wafer-like cookie flavored with chocolate and hazelnut, but I believe they’re seasonal. If you cannot find hazelnut wafer cookies, feel free to use graham cracker crumbs – chocolate or regular. Not only do the crushed cookies provide the base of the truffle, but they give that great texture, too.

And of course, you cannot make homemade Ferrero Rocher without hazelnuts! This recipe uses a whopping 4 cups (!!) of hazelnuts – three cups in the actual truffle, and one cup finely chopped for the outer coating so it looks authentic. There’s so much hazelnut flavor happening in these bad boys!

Lastly, there’s nothing with hazelnuts more famous than Nutella, so the Nutella is the “glue” that keeps these truffles together. And there’s quite a bit of Nutella in here, so the flavor is outstanding!

To gift these, place a truffle in a miniature cupcake liner and place them all in a gift box for a pretty presentation!

Or just become my neighbor and wait for me to deliver goodies to your front door.

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Easy Homemade Ferrero Rocher Truffles

These Homemade Ferrero Rocher Truffles are SO easy and utterly divine! No one will guess how simple they are to whip together, and they make for amazing holiday gifts!

Course Candy, Dessert, No-Bake, No-Bake Treats

Cuisine American, Dessert, French

Prep Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 38 -40

Author Hayley Parker, The Domestic Rebel

Ingredients

• 3 cups finely crushed hazelnut wafer cookies if you cannot find these, simply substitute with 3 cups finely crushed chocolate or honey graham cracker crumbs
• 3 cups finely chopped hazelnuts
• 1¾ cups Nutella about 1 & 1/2 (13 oz jars)
• FOR COATING:
• 1 16 oz pkg chocolate candy coating or almond bark
• 1 cup finely chopped hazelnuts

Instructions

• Line a large baking sheet with foil and set aside. In a large bowl, combine the hazelnut cookie crumbs, finely chopped hazelnuts, and the Nutella. Using a spoon or your hands, stir the mixture together until completely moistened and sticky, making sure you grab the dry bits that tend to collect in the bottom of the bowl.
• Using a Tablespoon-size cookie dough scoop, scoop out truffles and roll gently into balls. Place on the baking sheet about 1/2" apart. Repeat with remaining truffles. Once all truffles are formed, freeze the truffles for at least 30 minutes to 1 hour or until firm.
• Once truffles have firmed up, melt the candy coating according to package directions or until smooth. Stir in the chopped hazelnuts. Using a fork, lower each truffle one at a time into the chocolate candy coating and coat completely. Use the fork to lift the truffle out of the chocolate mixture and tap excess chocolate off. Return the truffles to the baking sheet and let chocolate set before serving.

Crunchy and chocolaty with a wonderful toasted nuttiness, these truffles are so easy and super impressive, too!

Have a super sweet day!

xo, Hayley

The post Easy Homemade Ferrero Rocher Truffles first appeared on The Domestic Rebel.

Ever since becoming a food blogger, I have realized there are so many different Christmas cookie and candy recipes.

In my family, we made those refrigerated Pillsbury cookies with the little images printed on them. Or sometimes we made peanut butter blossoms. My grandma occasionally made Pecan Snowballs. But other than that, we never had fudge, fruit-cake (are we really missing out, though?), peppermint anything, Kahlua anything, homemade toffee, divinity, etc. Nothing.

The closest we came to getting fancy candies were found in those little cardboard box of chocolates. Not even Whitman’s or See’s brand… but like, dollar store truffles. Which, if you ever wondered, are so cheap tasting that they’re basically brown-flavor.

So this whole world of homemade candies, slice & bake cookies, and festively sprinkled and flavored goodies – all brand new to me. And I am loving every second of it. Because there’s only so many times you can make peanut butter blossoms, am I right?

To be fair, I wasn’t sure what to expect with this recipe. It’s a cross between a truffle and a cookie pop since it’s made with cocoa, but also made with crushed cookies. And it is extremely bourbon-y, so if you’re sensitive to alcohol or bourbon isn’t your fave, I’d definitely avoid this recipe.

But if you get crunk on bourbon, HONEY – you gotta try these. There is no mistaking that rich, amber bourbon flavor.

Of course, rum balls tend to be more widely known during this time of year, but I thought bourbon sounded even better than rum. Bourbon seems more Christmasy, and rum seems more like I need to have booked a Caribbean vacation last week. But, if you enjoy rum instead, I’m sure it’s interchangeable here.

Can we cheers to that?!

*adapted from My Recipes/Southern Living 

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Easy Bourbon Balls

These Easy Bourbon Balls are a wonderful no-bake treat for the holiday season! Similar to rum balls but made with rich, amber-colored bourbon instead.

Course Candy, Dessert, No-Bake Treats

Cuisine American, Dessert

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 24 -26

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 (11 oz box) Nilla Wafers finely crushed
• 1 cup finely chopped pecans
• 3/4 cup plus 2/3 cup powdered sugar
• 3 Tbsp cocoa powder
• 1/2 cup high quality bourbon
• 3 Tbsp corn syrup

Instructions

• In a large bowl, combine the finely crushed Nilla Wafer cookies with the finely chopped pecans, 3/4 cup of powdered sugar and the cocoa powder. Stir the corn syrup into the bourbon until blended; add to the Nilla Wafer mixture.
• Using a spatula, stir the mixture together until moistened and combined. Using a cookie scoop, scoop Tablespoon-sized balls of the mixture and roll them in your palms gently to smooth out. Place on a foil-lined baking sheet. Repeat with remaining balls.
• Using the remaining 2/3 cup powdered sugar, coat each bourbon ball in powdered sugar. Chill for about 20-30 minutes or until set before serving. Can be stored in the fridge, covered, or at room temperature, covered.

Crunchy, chewy, soft and packed with great texture from the chopped pecans and crushed cookies, these flavorful Bourbon Balls will surely be the first to go this holiday season!

Have a super sweet day!

xo, Hayley

The post Easy Bourbon Balls first appeared on The Domestic Rebel.

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

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Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 box fudge brownie mix plus ingredients on back of box
• 2/3 pkg (about 20) Oreo cookies (regular, not Double Stuf), finely crushed
• 4 ounces (1/2 of a package) cream cheese at room temperature
• 1 pkg chocolate almond bark such as CandiQuik
• Additional Oreo crumbs for sprinkling on top optional but recommended

Instructions

• Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
• While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
• Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
• Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

Salted Caramel Mocha Cookie Dough Brownie Bombs

Pecan Pie Brownie Bombs

Pumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

The post Oreo Truffle Brownie Bombs first appeared on The Domestic Rebel.

Some people have NO idea what this means unfortunately, especially when you’re out shopping.

I cannot tell you how many times I could be minding my own business standing in line and feeling someone else’s breath on the back of my neck. If I can hear you breathing, you’re way too close to me, buddy.

And my new personal favorite: people standing right next to me when I’m checking out at the grocery store. They’re practically behind me while I’m entering my PIN and it makes me SO uncomfortable.

It’s pretty much to the point where I want to ask them if they’re buying my groceries for me since they’re standing so damn close. That, or give them a really long, inappropriate hug for having no sense of proximity.

And how come it’s always the smelliest people who get close? Like, why can’t a really hot guy wearing really yummy cologne get close to me? It’s always some old dude who smells like old socks or someone who hasn’t used a bar of soap in a decade. WHY, CRUEL WORLD, WHY?

And when you try to move up and away from them, they never take the hint. They just inch closer and closer, to the point where they’re practically piggy-backing you, and you just want to turn around and kick them in the groin for invading your personal bubble.

I don’t know about you, but I need a decently-sized personal bubble around me at all times. Maybe I should hire my own security team who envelopes around me at all times. Or maybe I should start smelling like old socks… maybe then, people will avoid me.

Anywho, personal problems aside, let’s talk about these Biscoff Taffy Truffles. You guys know about Biscoff right? It’s a spread made of ground Biscoff cookies that has a similar texture to peanut butter but has a spicy-sweet flavor, similar to graham crackers. It comes in crunchy and creamy form, and today the creamy version is used for these irresistible truffles.

The taffy cookies remind me of my grandma, who always had them on hand in her pantry whenever I’d visit. They’re rectangular cookies made by Mother’s brand, and they have a graham cracker-y tasting outer shell with a smooth, sweet taffy filling. In a word? Totally divine. And combined with the Biscoff spread and a little cream cheese, they transform into bite-sized perfection.

Psst – these would make a great last-minute Santa gift – just sayin’!

Print

Biscoff Taffy Truffles

These Biscoff Taffy Truffles combine taffy sandwich cookies with the rich, smooth Biscoff spread.

Course No Bake Desserts, Treats

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 20 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 pkg Mother's Brand Taffy Cookies finely crushed
• 6 oz cream cheese softened
• 1/2 cup Biscoff spread
• 1 pkg vanilla CandiQuik or almond bark
• Toasted coconut for sprinkling on top (optional)

Instructions

• In a large bowl, combine the crushed taffy cookies crumbs, the cream cheese, and the Biscoff spread. Using a large spoon or your hands, begin mixing the ingredients together to form a cohesive dough. Mixture will be sticky!
• Roll into Tablespoon-sized balls and place on a foil-lined baking sheet. Freeze for about 20-30 minutes or until firm.
• Once firm, melt your vanilla CandiQuik until smooth, according to package directions. Coat each truffle into the CandiQuik, coating completely, and allowing excess to drip off. Return to the baking sheet. Top with sprinkles or toasted coconut, if desired. Allow to set before serving.

Easy, delicious, and totally irresistible, these Biscoff Taffy Truffles will soon become a new favorite!

Have a super sweet day!

xo, Hayley

The post Biscoff Taffy Truffles first appeared on The Domestic Rebel.

Basically what I’m trying to say is, I’m a big girl now!

So out of nowhere, my parents decided to graciously treat my me and my sister to brand new beds.  We headed to the mattress stores to check out our options which basically consisted of my eyeballs popping out of my head upon seeing the price some people pay for a mattress.  Unless it has a built-in toilet and mini fridge, I’m not interested.

Anywho, so my sister and I were checking out our options when the mattress lady came by and asked what we were up to, as if we were random strangers intruding in her large home filled with an extensive collection of partially used mattresses.  After we assuaged her nerves and reminded her we were shopping for mattresses, she seemed to calm down some & wanted to know who was looking.  My mom said, “these two” and the woman took that as the perfect opportunity to call us “the kids” from there forward.

I’m sorry, but there comes a time in a person’s life when they pass the ‘kid’ threshold and are called by their names, or by anything other than “kid.”  Excuse me, lady, but I pay taxes.  And I have tattoos.  And my own car.  Which basically means I’m an adult in every sense of the word.  Who cares if my mom is buying me a mattress?  YOU DON’T KNOW ME.

And mind you, there tends to be an age where people call anyone under 65 a ‘kid’ or ‘kiddo’, but this woman clearly was not in that bracket and was only slightly older than myself which definitely does not give her the elderly right-of-passage to call anyone a ‘kiddo’ and wear adult diapers.

The worst part was after she called us ‘kids’, she asked our ages and when I said ’23’ she STILL called me a ‘kid’ after that!  It’s like, excuse me, but I’m definitely not a kid.  Just because I watched Little Einsteins on TV a few days ago doesn’t mean anything!  Because first of all, the gym had it on for some reason and as far as I’m concerned, it was far more interesting than watching CNN.  And last I checked, ‘kids’ cannot vote, abuse a Target credit card or order drinks at the bar with a cute guy who was as interested in me as someone would be with a used napkin [his loss].

Anyway, I have my big-girl mattress now so I don’t need her judgments.  Plus, she’s probably just bitter because she didn’t have one of these incredible Over the Rainbow Brownie Bombs!! 

With St. Patrick’s Day approaching, I knew I wanted something rainbow for this lucky little holiday.  By combining one of my favorite recipes, my Rainbow Truffles, with my classic Brownie Bomb recipe, I made one super bright and ultra fun bomb that everyone will love!  Plus, while it looks intimidating, it’s super easy and fun to make with the kids — just a little labor intensive, but worth the wait

If you ever wondered what was over the rainbow, it’s brownies.  And cake.  And queen-sized mattresses.  Now eat up, kid!!

GET THE RECIPE FOR RAINBOW TRUFFLES HERE.

Aren’t these the cutest?!  Yes, they require some work, but the payoff is a sweet, fun and unique treat that is sure to put a smile on everyone’s face!  No one can resist the fudgy, one-of-a-kind taste of a brownie bomb, and everyone will fall for the bright, sunny surprise of a rainbow cake ball hidden inside!  Plus, this is a great chance to engage the kids in helping with rolling the cake balls and decorating the outside.  Can’t find the rainbow gummy strip candy?  You could also use rainbow sprinkles, miniature M&M’s or rainbow colored pearl sprinkles or candies like Sixlets to decorate the tops of the bombs.  However you make ’em, they’re guaranteed to brighten your day!!

Have a fantastical day!!

xo, Hayley

The post Over the Rainbow Brownie Bombs first appeared on The Domestic Rebel.

And while I really enjoy the job so far, I feel like a complete fish who’s out of water, on Mars and wearing a Richard Simmons face mask, like WHUTTTT THE HELLLL IS GOING ONNNN.  Tooooootally out of my element, y’all.

First of all, it’s set in an office building where there is no music playing, no sounds being made except for the low hum of a printer in the distance which basically goes against my religion.  No music?  No sounds?  I mean, people literally type so softly that the sound is undetectable by the human ear.  And seriously, you can’t even hear anyone breathe.

So you can imagine my general embarrassment when I walk down the hallways wearing clinking jewelry, combat boots thumping, swishy skirt swishing, and my typical-human breathing patterns clambering along like a bull in a china shop.  Or in the Matrix.  Whatever’s quieter.

And I get all these stares from the workers like WHY IS SHE BREATHING IN MY SPACE? and I look at them all self-conscious like, I’m sorry I’m breathing, y’all!  I’ll try to keep my lungs silent as to not disrupt your delicate workflow! 

So basically I’ve become REALLY good at holding my breath.

And second of all, I have been taking the business casual thing as “wear what I usually do except with slightly less sparkle.”  That still hasn’t stopped me from wearing a tutu and combat boots, or from dressing up as a cowgirl one day.  Oh yes I did.  And I’m kinda getting the impression they’re not taking the girl wearing costumes seriously.  But honestly, just because I’m working in an office doesn’t mean I need to dress so drab.  Plus, slacks and loafers are against my moral codes.  Do I look like I own a pair of khakis?  No.  So let me wear my damn peplums and sky-high booties in peace!!

It’s taking me quite some time to adjust to holding my breath and reign in my craziness.  I just can’t wait until cubicle day so I can string up some Christmas lights, hang a beaded curtain as my door, and maybe install a stationary bike in the corner by my bonzai garden.

Until then, I’m trying to win over these folks with my craziness, and a good way to do that is with food.  Crazy good food that will make you scream and dance and dress up like a cowgirl to work on Thursdays.  Just do it, people.

Awhile ago, a sweetie pie friend of The Domestic Rebel suggested through Facebook that I make a brownie bomb featuring carrot cake.  I experimented a little with my Red Velvet Cheesecake Brownie Bombs, and finally found a recipe for the carrot cake version that’s sweet, spicy, tangy, and totally explosively awesome.

But mainly I just want you to make it so you’ll dress up like a cowgirl, too.  Yeehaw!!

My coworkers FLIPPED for these fantastic carrot cake bombs!  The creamy cheesecake filling, the spicy carrot cake blanket around it, and the smooth and warm cinnamon white chocolate all made for a delectable little bite of delicious carrot cake.  As I mentioned in the recipe notes, I used the cheesecake bites most commonly found at frozen yogurt shops and they worked out great (and were a little cheaper than buying a whole premade cheesecake!)  Either way you bite it, anything stuffed with cheesecake, smothered in brownie and coated in chocolate is going to be awesome!!

Have a delicious day!!

xo, Hayley

The post Carrot Cake Cheesecake Brownie Bombs first appeared on The Domestic Rebel.