DAY 4: Oreo Truffles
Delicious truffles without all of the work. Three ingredients: Oreos (regular, not Doublestuff), cream cheese and dipping chocolate (plus any sprinkles or toppings you want to decorated them with). I know that these are “cheater” truffles, but sometimes that is all I have the energy for.
They are especially good if you use the Peppermint Oreos and top them with crushed candy canes:
For the chocolate haters in your house, try these with Golden Oreos and white chocolate. You don’t have chocolate haters in your house? Count your blessings. But still try the vanilla variety. Just dip them in good old-fashioned dark chocolate.
The insides of these truffles are simply made by mixing crushed Oreos with cream cheese. These are great for kids to help make. Better them with the messy hands than me!
———(adapted from Kraft)
36 Oreo cookies (Original, Peppermint or Golden Oreos)
1 pkg (8 oz) cream cheese, softened
About 1 lb dipping chocolate (dark, milk, or white chocolate)
Toppings (additional crushed Oreos, sprinkles, crushed candy canes, drizzled colored chocolate)
Finely crush Oreos (with the filling) in a food processor or by hand. Mix cream cheese and cookie crumbs until well blended.
Shape truffle filling into 48 (1-inch) balls. Refrigerate undipped truffle balls for 30-60 minutes for easier dipping (not necessary but helpful).
Melt dipping chocolate. Using a fork, dip truffles in the melted chocolate. Use a second fork to push the truffle onto waxed paper or parchment paper lined baking sheets. Sprinkle with crushed Oreos, candy canes or sprinkles while chocolate coating is still wet. **
Refrigerate until firm.
** NOTE: If you are piping contrasting colors of chocolate onto the truffles, do this AFTER the chocolate coating has hardened.