Oreo Truffles

Oreo truffles….where do I begin! I’ve been making Oreo truffles for several years, and they’ve quickly become one of the most requested treats around here (by “here” I mean all the states we’ve lived in the passed few years, and each circle or friend in said states, ha). While I’ve adapted them in my own ways, I can’t claim them as my own…they’ve been around quiet some time. So I didn’t really see the need to blog about them, boy was I wrong…

Turns out they are not as well known as I thought! Every time we bring these somewhere they get the same reaction followed by – emails, text, comments, phone calls – all about these simple Oreo truffles! People just seem to go crazy about them. And really…I can’t blame them, they are so gosh darn good. I always explain how easy they are to make just cream cheese, Oreos, and chocolate! But I guess that’s just not enough, so before I start receiving Oreo truffle related hate mail, I figured I better get on it! It’s really the prefect time as well, because nothing says LOVE more then an Oreo truffle…

Here’s what you’re going to need:

1 Package Double Stuff Oreos
3/4 Package Cream Cheese
White Melting Chocolate
1 tsp. Crisco (optional – to thin chocolate)

Makes approx. 24 truffles.

Step 1: Place the entire package of Oreo cookies in a food processor. Blend until they just become crumbs.

Step 2: In a large mixing bowl, pour in Oreo crumbs and 3/4 package of cream cheese, and mix until combined. Using a mixer here makes this very easy.

Step 3: Roll the truffle “dough” into 1in – 1.5in balls and place on a parchment or wax paper lined cookie sheet. Make sure not to make them larger then 1.5in or you may run into problems when dipping! Place entire cookie sheet with truffles in the freezer.

Step 4: While your truffles are firming up in the freezer, melt your chocolate. I like to add about a tsp of Crisco to thin it out for easier dipping. I cannot stress enough how much I use and LOVE my Wilton chocolate melter. It keeps the chocolate the perfect consistency, as long as I need it! When you’re dipping two dozen truffles the last thing you want to be doing is reheating chocolate – more on that here Chocolate Melting 101.

Step 5: Once your chocolate is melted, pull the truffles from the freezer and begin covering them with chocolate using a fork to hold the truffle and a spoon to cover. Tap a few times to get the excess chocolate off. Use a toothpick at the very bottom to slide the covered truffle over to the lined baking sheet.

Add cute little heart sprinkle if desired!

Now stick them in the fridge until the chocolate has firmed!

Helpful Tips:

Keeping the truffles firm from the freezer helps a lot. If your truffles get too warm they may tend to start to seep through the fork while tapping. If needed, stick your truffles back in the freezer half way through so the rest can become firm again.

Getting smooth pretty truffle bottoms can often be SO HARD! No worry, you can snag some mini cupcake liners or even pretty truffle wrappers in the baking section. Pace them in there and nobody will ever notice!

These truffles need to be kept in the fridge until served, due to the cream cheese. I have froze them many times in the past with no problem as well!

Now…before you go share these with your friends…you might want to hide a few in the fridge for yourself! These have never lasted long at any event I’ve shared them with…and they have been known to cause a few arguments! (really, I’m not kidding!)

Why not skip the chocolate boxes this year and make your hubby some of these…pair them with some of these Inside Out Buckeyes…and he’ll owe you big time!