Oreo Truffles
Easy · 6 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 36 Original Oreos (Do not use double=stuft), plus 3 more, crushed, for topping, if desired
- 1 8 oz. pkg. cream cheese, softened
- 16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate, or dark chocolate.
- 1 1/2 tsp peppermint extract for peppermint version
- Peppermint bits for peppermint version
Instructions
- Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
- Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.*
- Add cream cheese and pulse in bursts until well combined**.
- Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.
- Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
- Melt almond bark or chocolate according to directions on package.
- Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
- Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set.
- Store in an airtight container in refrigerator.
- Mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
- Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).
For Peppermint Version
Tags: pepperplate-import