Oreo Truffles
Cookies-and-cream candy made easy — 3 Ingredient Oreo Truffles, Mint Oreo Truffles, Patriotic Oreo Truffles, and a vegan version for cookie trays and potlucks.
★ dessert
dessert3 Ingredient Oreo Truffles
These are addictive, I swear I could eat the hole batch by myself.
Kimber WootenIngredients
- 32 Oreos
- 1 block Cream Cheese
- 1 bag White chocolate
Instructions
- 1Crush your oreos
- 2Add oreos to a mixing bowl with your block of softened cream cheese. Mix until a soft dough forms
- 3Roll into ruffly 20 to 25 balls. Then refrigerate for 5 to 10 minutes.
- 4Put your white chocolate chips into a bowl and microwave for 1 minute then stir. Put them back in for 15 seconds then stir. Repeat this until the chocolate is melted.
- 5Take your chilled oreo balls and dip each one into the chocolate. Then place them on a baking sheet covered in wax paper or foil. Wait until chocolate is hardened and enjoy. P.s sprinkle with extra crushed oreo if youd like.
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Open in Pepper →Three Ingredients And A Cookie Tray
Cookies, cream cheese, melted chocolate. That's the whole thing, and it still comes out looking like you fussed over it, which is exactly why these show up at every party and bake sale.
Cooks on Pepper reach for this collection when they need something for a holiday tray, a school party, or a last-minute plate to carry next door, and they don't want to turn the oven on.
Every recipe here starts from the same simple base: 3 Ingredient Oreo Truffles for the classic, Mint Oreo Truffles with crushed candy canes, Patriotic Oreo Truffles for the Fourth, and a Vegan Oreo Truffles version with vanilla.
Quick Tips
- 1
Crush the cookies fine
Run the whole cookies, filling and all, in a food processor for about 30 seconds until they look like damp sand. Big chunks make the balls crack when you roll them.
- 2
Soften the cream cheese
Let a block sit out 30 to 45 minutes so it mixes in smooth. Cold cream cheese leaves white streaks you can't stir out.
- 3
Chill before dipping
Roll the balls, then freeze them 15 to 20 minutes. Firm centers hold their shape in the warm chocolate instead of falling apart on the fork.
- 4
Melt chocolate low and slow
Microwave in 20-second bursts, stirring between each one, and stop while a few pieces are still soft. Overheated coating turns thick and grainy.
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