It’s hard to believe such an easy dessert could taste so decadent. I’ve been making Oreo truffles since college, and they’ve been such a surprise hit that I’ve had people ask me to make them for birthdays, bridal showers—and you know, a random Tuesday, when a lil’ treat is needed.

Smashed Oreo cookies turn fudge-like when paired with cream cheese, and with all of the Oreo flavors out there, you can really make all kinds of flavors and variations.

Grab a block of cream cheese, and the following to create these riffs…

• Vanilla Oreo Truffles: Golden Oreos + pink Candy Melts (or pink-dyed white chocolate) + sprinkles
• Birthday Cake Oreos: Birthday Cake Oreos + pink Candy Melts + sprinkles
• Peanut Butter Oreo Truffles: Peanut Butter Oreos + 1 tbsp peanut butter (creamy or crunchy) + semisweet chocolate + crushed Oreo cookies or Reese’s cups for topping
• Mint Oreo Truffles: Mint Oreos + semisweet chocolate + Crumble Andes mints
• Mocha Frapp Truffles: Java Chip Oreos + semisweet chocolate + chocolate-covered espresso bean for garnish
• Toffee Crunch Truffles: Toffee Crunch Oreos + semisweet chocolate + crumbled toffee bits for garnish

You could use a double boiler to melt the chocolate, but I’ve found it’s just as easy and effective to melt chocolate chips in the microwave, using a little oil to thin it. (Candy Melts or colored melting wafers also work well.) As long as you stick to 20- to 30-second intervals in the microwave, stirring in between, you can get the chocolate melty without seizing it.

Oreo Truffles

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Servings: 24 servings

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 family-size (19.1-oz.) package Oreos
• 1 8-ounce package cream cheese
• 1 10-ounce package semisweet chocolate chips (or candy wafers/white chocolate chips)
• 1 tbsp canola oil or melted coconut oil
• 1 jar sprinkles or crumbled candy bits for topping (optional)

Equipment

• 1 food processor, blender or resealable plastic bag with spoon (for crushing Oreos)
• 1 microwave-safe bowl
• 1 silicone spatula
• toothpicks (for dipping; you could also use two forks)

Method

 

1. Smash the Oreos into a fine, uniform dust. You can work in batches, blitzing them in a food processor or blender. If you don’t have either, place Oreos in a gallon-size bag. Seal the plastic bag and use a rolling pin or back of a spoon to finely crush cookies. They should be smaller than gravel.
2. Mix in softened cream cheese until a dough forms. Roll into one-inch balls. Set on baking sheet and place in fridge to harden.
3. In a microwave-safe bowl, combine chocolate chips and oil. Heat in 30-second intervals, stirring in between, until it’s drizzle-able. (It should be about as thick as pancake batter.)
4. Dunk each Oreo ball in chocolate, submerging it completely. Place dipped balls on the parchment-lined baking sheet. Decorate each one right away with sprinkles or crushed candy and let cool in the fridge until the chocolate has hardened, about an hour.