Sunday, June 3, 2012

Oreo Truffles

I'll admit, I jumped on the Oreo truffle bandwagon the SECOND I saw them on Pinterest.  I referred to this blog for instructions (some other sites called for double the cream cheese, but I couldn't even imagine using that much - the amount below worked just fine).  These somewhat remind me of the Oreo Pops I made with Holly over at Hobo Chic Project last summer... 
- 1 family size package of Oreos (550 g)
- 4 oz cream cheese
- 1 pkg candy melts or 1-2 pkg bakers chocolate
- sprinkles (optional)


Place whole Oreos in a food processor until finely ground.  Place Oreo crumbs in a large mixing bowl and combine with softened cream cheese.  You can use a spoon to mix, but I find hands are the best way to go about this. Refrigerate dough for 20 minutes to firm up for easier rolling.

Using a measuring spoon, scoop 1 tbsp dough and roll into a ball.  Place on a cookie sheet lined with wax paper or a silicone baking mat and refrigerate for another 20 minutes until firm.  Note:  this part will get a bit messy just because the dough is SO greasy - fear not though, it will firm right back up after it's been in the fridge.

Melt candy melts or bakers chocolate in a bowl, and dip balls using a fork (the excess will strain through the fork tines).  Sprinkle with crushed Oreo cookies or sprinkles (or both!) right away, before the chocolate has a chance to harden. 

Refridgerate until chocolate is hardened and Enjoy!  Store truffles in an airtight container in the fridge until ready to serve.  



  1. Your blog looks more and more beautiful every time I look at it! I <3 these truffles! They look so yummy.

  2. Aw thanks Carrie! Your blog is a huge inspiration to me for sure. :)


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