Oreo Truffles

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Oreo Truffles have been trendy and popular on Pinterest for years, yet I have never made them until now!  The outside of these adorable desserts is a creamy almond bark shell, and the inside is a moist, yummy Oreo filling!  It’s almost like taking a bite of oreo cookie dough! Lainey and I are hosting our first annual Mother/Daughter Cookie Swap this weekend, and Oreo Truffles will be her contribution.  (Maddie and I hosted this party for years in Arkansas, and it remains a highlight of her elementary years!)

Oreo Truffles can be made well in advance and frozen, so they are the perfect treat for when you know you will be pushed for time but still need something homemade and fun!

Oreo Truffles

1 pkg regular Oreos
1 block cream cheese, softened completely
16-18 oz vanilla almond bark (8-9 squares)
½ t. Crisco (to thin almond bark, if necessary-optional)
Sprinkles, crushed candy canes, crushed oreos, etc. for topping (optional)

Spread a sheet of wax paper onto a large cookie sheet before you get started.

In a food processor, pulse oreos until they are all fine crumbs.  If you do not have a food processor, place oreos in a large Ziploc bag and crush with a rolling pin until they are fine crumbs.

Pour crumbs into a separate bowl and add softened cream cheese.  With the back of a spoon, combine crumbs and cream cheese, pressing down into bowl until crumbs are evenly moistened.  Form 1-inch balls and place onto the wax paper. *Tip: Make the balls smaller than you think they should be.  Remember the almond bark will harden and increase the size of the truffle a good bit). Freeze truffles at least one hour or even overnight, as the dough will not hold the melted almond bark if it is not cold enough. This also gives you the option to do some of the work ahead of time!

When you are ready to coat the truffles, melt the almond bark according to the package directions, adding ½ t. Crisco. Remove the truffles from the freezer and set up a separate cookie sheet or flat surface covered with a large sheet of wax paper.  Now you are ready to dip the truffles in the candy coating!

The easiest way to coat the truffles is to rest each one a fork and lower it into the melted almond bark.  Gently lift the truffle out and tap the fork on the side of the bowl to allow excess almond bark to drip back into bowl.  Transfer truffles onto wax paper by placing end of fork onto cookie sheet and wriggling the truffle gently onto the paper.

Sprinkle your desired toppings on each individual truffle as soon it comes of the melted almond bark.

Refrigerate truffles to set the almond bark coating.  It is optional, but I think these are best served cold!

Printable Recipe

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Comments

  1. These look great , Amanda, and not too hard to do. I like that, like you said, you can do part of the recipe ahead of time. Thanks for sharing this recipe…I am pinning.