Oreo Truffles
Delicious, no-bake Oreo truffles made with crushed cookies, cream cheese, and coated in chocolate for a rich and indulgent treat.
Equipment
- Food processor or rolling pin
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
Ingredients
For the Truffles
- 36 Oreo cookies Crushed into fine crumbs.
- 8 oz cream cheese Softened to room temperature.
For the Chocolate Coating
- 12 oz semi-sweet or white chocolate Melted for dipping.
- sprinkles or crushed Oreos Optional, for decoration.
Instructions
- Place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a ziplock bag and crush with a rolling pin.
- In a mixing bowl, combine the crushed Oreos with softened cream cheese. Mix until fully combined and smooth.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill in the refrigerator for at least 1 hour, or freeze for 30 minutes until firm.
- Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
- Dip each truffle into the melted chocolate, coating evenly. Let excess chocolate drip off, then place back on the baking sheet.
- Immediately sprinkle with crushed Oreos or sprinkles if desired.
- Refrigerate for another 30 minutes, or until the chocolate is set.
- Serve chilled and enjoy!
Notes
For a variety, use peanut butter Oreos or add a splash of vanilla extract to the mixture. These truffles can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.