Oreo Truffles Two Ways

So lets be honest, Oreo truffles look like cookie tar. BUT it is the best tasting cookie tar I could ever imagine! Back when I first had them many years ago, it was when my sister made them and I was like, uh... what is that? But after one blissful bite that so perfectly melted in my mouth, I was hooked. For life. Most of you have probably already tried these and feel much the same way as I do. If you haven't tried them then you must! If you have tried them, then you can try the peppermint version I made to switch things up. It adds a fun and festive twist for the holidays.

I personally prefer these coated with a white chocolate coating because it makes it more like a cookies and cream or peppermint bark truffle but of course you can use a milk or semi-sweet chocolate if you prefer. Also, you can use vanilla candy melts in place of the almond bark (they are basically the same thing as far as I know, just in a different shape and size). 

My second favorite part of these beyond their divine taste: when someone smiles immediately after taking a bite of one. It's great, sparkly black teeth =). Enjoy!

Oreo Truffles

Yields 36 


Ingredients:

39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg)

1 (8 oz) pkg cream cheese, softened

16 oz. white chocolate almond bark


Directions:
Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream filling) and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along with cream cheese and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, the should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos.

Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator.


Recipe Source: adapted from Kraft

  

Peppermint Oreo Truffles

Yields 36



Ingredients:

36 Oreos (NOT Doublestuff)

1 (8 oz) pkg cream cheese, softened

1 tsp peppermint extract

16 oz. white chocolate almond bark

1/4 cup crushed candy canes or peppermint candies, for decorating



Directions:



Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.

Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.



Recipe Source: adapted from Kraft



PS if you can find it I would highly recommend these Ghirardelli candy making and dipping bars. They are like bars of gold. I'm going to have to go back to the store to stock up for the year because I think they may only be in stock seasonally.

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