By Rebecca Fending
Thumbnail image from Delish
With Christmas just days away, some of us are looking to throw quick, crowd-pleasing treats together. Below is my very simple recipe (3 ingredients!) for Oreo truffles. This recipe is by no means creative, but it’s something I’ve made for the past few years for our family’s Christmas, and they are always in high demand. I tend to make just a few extra to send home with those who request these truffles make an appearance.
Modify this recipe however you like! Use flavored Oreos, different sprinkles or even flavor your candy coating to add a certain flair that will make these a must-make for each holiday occasion.
White Chocolate Oreo Truffles
1 regular-sized package of Double-Stuf Oreos
8 oz. cream cheese, softened
24 oz. vanilla almond bark
Sprinkles of choice, or any other garnish you’d like
Put the packaged Oreo cookies into a gallon freezer bag. Gently crush into a semi-fine crumb or until your liking. Be sure to keep some sizeable chunks to add texture.
Pour the cookie crumbs into a bowl and add softened cream cheese block. Fold gently until well combined.
Line a baking sheet with foil or wax paper. Portion out about a tablespoon-sized ball of the mixture. Roll into a ball and place it on the sheet. When all mixture has been used, place the sheet in the freezer for about 30 minutes.
While the truffles are freezing, start melting your candy coating or almond bark according to packaging instructions. Once the chocolate is melted, let cool to a warm temperature. (Do NOT start coating truffles if chocolate is hot... I learned that the hard way.)
Using a fork or skewer, dip the truffles into the white chocolate. Let any excess chocolate drip off before placing the truffle back on the sheet. Sprinkle any garnishing touches you may want. Place truffles back in the freezer until the chocolate is set.
Put truffles in an airtight container and store in the refrigerator. Truffles can last in the fridge for about one week.
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