Oreo Truffles
Oreo truffles are creamy bites of heaven that have chocolate and cream cheese centers wrapped in a white chocolate coating.
Ingredients
- 14 ounces regular Oreos
- 8 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 10 ounces white melting wafers
- 1 tablespoon shortening
- ¼ cup dark cocoa melting wafers optional
Instructions
- Line a baker’s half sheet with parchment paper.
- Pulse Oreo cookies, complete with filling, in a food processor until you achieve a fine crumb.
- Reserve ¼ cup Oreo crumbs from the food processor, and set aside for later.
- Add room temperature cream cheese and vanilla to cookie crumbs in the food processor and pulse until fully incorporated.
- Use a 1 tablespoon cookie scoop to measure out 21 equal-sized portions. Roll into balls by hand and place on the prepared baking sheet.
- Freeze the Oreo truffle balls until slightly hardened. This should take about 15 to 20 minutes.
- Melt shortening and wafers 30 seconds at a time until melted. Stir well between each interval.
- Dip hardened truffles into melted wafer mixture. Turning with a fork until well coated.
- Immediately return to the prepared baking sheet and top with Oreo crumbles and optional dark chocolate drizzle.
- Allow truffles to sit at room temperature to harden.
Notes
TIP: A baker’s half sheet is approximately 17x12 in size.
TIP: If you don’t own a food processor, you can place the Oreos in a large Ziploc bag and crush them with a rolling pin. You will want to make sure the bag is completely sealed.
TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn't leave lumps in the truffle mixture.
TIP: If your food processor does not fully incorporate the cream cheese and Oreo cookie crumbs, you can finish mixing by hand.
TIP: Don't skip the chilling time! The chilled balls will be much easier to work with than ones at room temperature.