Oreo Truffles
The ultimate sweet treat that will satisfy all your cravings! Oreo Truffles are creamy, chocolatey, and incredibly easy to make, perfect for any occasion. With just a few simple ingredients, you’ll have these delightful bites ready in no time!
Equipment
- Baking Sheet
- Food Processor
- Mixing Bowl
- Whisk
Ingredients
- 39 pieces Oreos plus filling (one 14.3 oz pkg.)
- 18 oz Cream Cheese very soft
- 16 oz White Almond Bark or chocolate almond bark
- 2 tablespoons Vegetable Shortening
- 6 oz Almond Bark optional for drizzling
Instructions
- Line a baking sheet with parchment paper or a nonstick silicone mat; set aside.
- Pulse Oreos in a food processor into fine crumbs. Reserve 2 tablespoons crumbs for topping.
- Add softened cream cheese and pulse until well combined into a sticky dough.
- Use a 1 tablespoon cookie scoop or tablespoon to scoop mixture and roll into balls. Place balls on prepared baking sheet so they aren’t touching.
- Freeze Oreo balls for at least 30 minutes or until ready to dip.
- Meanwhile, line a second baking sheet with parchment paper or a nonstick mat.
- Melt almond bark or candy melts according to package directions until smooth. Whisk in the shortening until smooth.
- Remove only a few truffles from the freezer at a time so they stay firm; otherwise, they will soften and melt in the chocolate.
- Dip the bottom of one ball in the chocolate then balance it on the end of a butter knife or fork and use a spoon to pour some chocolate over the top until fully covered.
- Let the excess chocolate run off then use a toothpick to gently slide the truffle onto the parchment paper.
- If not drizzling with chocolate: immediately sprinkle the top with crushed Oreos, crushed candy canes, etc. because the chocolate sets very quickly.
- If you want to drizzle the tops with contrasting chocolate, then let the chocolate set first, then drizzle, then add the Oreos.
- To drizzle: once the truffles are set (about 10 minutes), melt the chocolate in a small microwave-safe bowl or melt according to package directions.
- You can either dip a fork into the melted chocolate and drizzle it over the Oreo balls or let the chocolate cool slightly, then transfer it to a plastic bag, snip the corner, and drizzle over the truffles.
- Place the truffles in the refrigerator for at least 30 minutes before serving.
- If not serving immediately, cover the truffles once set or store in a tightly sealed container with parchment paper in between any rows for up to 2 weeks.
Notes
- Peppermint Oreo Truffles: Pulse Oreos into fine crumbs then add the softened cream cheese and ¾ teaspoon peppermint extract; pulse until smooth. Dip in white chocolate and/or chocolate and top with about 3 crushed candy canes.
- Mix up the chocolate: Use all chocolate, all white chocolate or half and half. You can also use other candy melt flavors such as birthday cake, salted caramel, and pumpkin spice.
- Color the chocolate: Transform the white melted chocolate into any color with just a few drops of oil-based food coloring.
- Use different types of Oreos: Any Oreo will work as long as it is not thin or double stuffed. Choose from Peanut Butter, Golden, Birthday Cake, etc.
- Different chocolate drizzles: Mix up the flavor profile by using a combination of chocolate and white chocolate.
- More topping ideas: Top the Oreo Truffles with shredded coconut, chopped nuts, or colorful sprinkles.
- To serve: They’re best served chilled straight from the refrigerator.
- To freeze: Line the Oreo Balls on a baking sheet and flash freeze for 30 minutes.