Oreo Truffles
“They are so easy to make - no baking - and taste like a million bucks. They are a fan favorite at the Philly office (especially during the holidays).”
Samantha Thompson
Senior Account Director, Advertising and Branding East
Philadelphia
What pairs best with this recipe?
Friends - gather in a circle, take a bite and compare facial expressions!
What were some of your 2024 obsessions?
Sarah Paulson in Broadway’s “Appropriate”. Kaytranada’s new album, “Timeless”. “Chimp Crazy” and Jerrod Carmichael’s “Reality Show”.
Ingredients:
Oreos – don’t use Double Stuf or flavored Oreos, just the standard.
Cream Cheese – standard full fat cream cheese (Hey, Philadelphia!) will give the best flavor and consistency.
Chocolate Melts – I like to use Ghirardelli but for a cheaper alternative you can use the Wilton candy melts or almond bark.
Directions:
Prepare a baking sheet: Line an 18 by 13-inch baking sheet with parchment paper.
Crush Oreos: Place 36 Oreos in a food processor (entire cookie, don’t remove cream filling) and pulse too fine crumbs.
Mix Oreos with 1 block of cream cheese: add cream cheese to food processor, pulse in bursts until mixture is combined.
Shape mixture into balls: Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.
Chill: Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
Melt chocolate: Melt almond bark or chocolate according to directions on package.
Dip truffles: Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
Let set: Return to baking sheet, immediately sprinkle tops with crushed Oreos or peppermint (while still hot), then allow chocolate to set.
Serving:
Store in the refrigerator in an air-tight container. They can sit at room temperature up to 2 hours when serving.
