Sweet, chocolate covered Oreo Truffles. Everyone loves these and they are so easy to make!
Every Christmas, my good friend Amy and I get together to make one of our favorite chocolatey treats, Oreo Truffle Balls. Have you ever had them before?
They are essentially the easiest recipe I’ve ever made – all it takes is some crushed up Oreos, a block of cream cheese, and dipping chocolate to coat them. I like to throw them on a dessert plate with other goodies at Christmas time. They are ALWAYS the first treat to go! But with Christmas at the other end of the year and Santa no where in sight, I am left truffle-hungry. Until today. I think I found my new
drug favorite no-bake treat: GOLDEN Oreo Truffles.
Golden Oreos are my favorite kind. Many may not agree, but I prefer them over their chocolate cousin. Golden Oreos are the same Oreos I used for my Golden Oreo Cake Batter Blondies. They are the epitome of vanilla yumminess. I like to smear peanut butter all over them while I’m curled up on the couch reading gossip magazines – now that’s pure happiness right there.
You can, of course, just use regular Oreos as well.
What I love most about Oreo Truffles that the ingredient list is SO short. Three ingredients! That’s it. These no-bake, no-fuss, EASY truffles will be your new favorite way to consume calories, I can guarantee. And no need to waste your money on groumet truffles, because these babies will honestly WOW any crowd. Perfect for a quick dessert to bring to any party, potluck, or to make as a yummy treat for yourself.
Oh, and since I add sprinkles to EVERYTHING these days, I knew today’s truffles would not be complete without a heavy dose of those colorful little buggers.
Golden Oreo Truffles
For these no bake truffles, pulverized Golden Oreos are combined with cream cheese and formed into balls before being dipped in white chocolate and topped with sprinkles.
- 1 package (8 oz) cream cheese, softened
- 1 package (15.25 oz) Golden Oreos or Regular Oreos
- 12 ounces high quality white chocolate or semi-sweet chocolate
- sprinkles for decor
- Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
- Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You can do this step by hand, but I find using a mixer is much easier.
- Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined bake sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
- Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here's how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork or dipping tool - do not pierce it, simply pick it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet.
- Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
- Make ahead tip: You can freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
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