Go Back
oreo truffles drizzled with colored white chocolate

Oreo Truffles

Print Recipe Pin Recipe
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.