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.