Ingredients: |
Ingredients: 1 package (15.25 oz.) Oreos (any flavor, double stuffed or regular both work)
1 package (8 oz.) cream cheese, softened
12 oz. white melting chocolate (I use either Baker’s bars or Almond bark)
6 oz. semi sweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)
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Directions: |
Directions:Place the Oreos (filling & all) in a food processor (in batches if necessary) and process until fine crumbs are formed and large chunks are gone.
Mix in the softened cream cheese until very well combined and the dough becomes sticky.
Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
Baker’s chocolate bars (or Almond bark) melt really well in the microwave and are ideal for dipping. (Chocolate chips, not so much.) Place the white chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.
Cover a few cookie sheets with wax paper. Remove 10-15 Oreo balls from the freezer at a time. Drop them into the chocolate and roll them around carefully with a fork (try not to pierce them) There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set on top of the wax paper. The chocolate sets pretty quickly which is nice, but I would transport them right to the fridge to speed up the process and keep them nice and smooth.
Now you can drizzle the truffles with the semi-sweet chocolate. I melt it in the microwave, scoop the melted chocolate into a ziplock bag and cut off a small part in the corner. Then drizzle over the truffles. Or you can also top them with sprinkles or Oreo crumbs right after they’ve been dipped- then you’re done! |
This recipe for Oreo Truffles is from