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Oreo Truffles

Oreo Truffles are a sweet treat made with crushed Oreo cookies and cream cheese, coated in melted semisweet chocolate.
Prep Time30 mins
Chilling Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: Oreo Truffles
Servings: 24 truffles
Calories: 235kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 42 Oreo cookies*, divided
  • 1 block (8 ounces) cream cheese, room temperature
  • 3 cups (504g) semisweet chocolate, or white chocolate
  • 3 teaspoons vegetable oil

Instructions

  • Line a large baking sheet with parchment paper.
  • Add 39 Oreos (stuffing and all) to a food processor and pulse until the cookies are ground down to a fine crumb (1-2 minutes). Reserve 3 cookies for topping.
  • Add the cream cheese to the food processor and continue to pulse until the mixture is smooth (30 seconds to a minute).
  • Scoop out the mixture and form into a 1-inch balls, placing each on the lined baking sheet. (I made 24 truffles.)
  • Chill the balls in the refrigerator for 30-45 minutes (or until firm).
  • When ready, add chocolate and oil to a microwave-safe bowl and heat in 20-second increments, stirring after each time, until the chocolate is melted and creamy. Let it sit for 2 to 2½ minutes to cool slightly before dipping.
  • Remove the Oreos from the refrigerator. (It's helpful to only remove a few at a time to prevent them from getting too soft.) Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
  • Using a fork, lift out the chocolate-covered oreo truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.)
  • Place in the refrigerator for about 30 minutes, or until the chocolate has set.
  • Store candies in the refrigerator in an airtight container for up to 2 weeks.

Notes

*We purchased a family-sized package of Oreo cookies for this recipe.

Nutrition

Calories: 235kcal