Oreo Truffles

A few months ago, while I was bored at work, I came across an Oreo truffle recipe that was:

1. Easy.
2. Had very little ingredients.
3. Used some ingredients I already had at home.
4. Sounded freakin delicious!

The recipe called for a whole bag of Oreo's and yielded between 40-46 truffles, depending on how big you rolled them. If they turned out as heavenly as they look, my husband and I would eat them all - which is something we DO NOT need to do. On the other hand, if they suck, we're stuck with them.

I asked my friends Christie and Genelle if they wanted to make them with me. I figured we could have a fun day of baking other treats also. Quick note: Genelle's fabulous blog can be found here. 

So, us girls decided to make a day of it! Genelle was gracious enough to let us invade her kitchen for an afternoon. 

Regrettably, I forgot to take a picture of all the ingredients and supplies that are needed. The good news is, you don't need much! Just a package of Oreo's, softened cream cheese, candy melts (or any other dipping chocolate), sprinkles, or any other adornments you prefer. 

As for supplies, you'll need wax paper, a food processor (not necessary, but helpful), and an electronic or stand mixer (again, not a necessity, but very handy).

See what I mean about easy??

Oreo Truffles before

Our Oreo truffle rolling only produced 35 balls. According to the directions, we may have made them a bit too big - doesn't matter, still delectable. 

If you've ever made CakePops, the dipping in melts is pretty much the same. Except truffles don't have a stick. 

Oreo Truffles after

As you can see, not all the truffles made it to the final picture stage.... So worth it though!

These are super easy, and not as time consuming as you may think. They're great for holiday gifts, or to leave out at a holiday party (or they can be personalized for a baby shower, or a birthday, or any other occasion), or any other event.

Ingredients:

• 1 (16 ounce) package Oreo's, divided
• 1 (8 ounce) package cream cheese, softened
• Candy melts, or any other dipping chocolate

Directions:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) 
2. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
3. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

A few tips: 

• We used a knock-off brand Oreo, and they were just as tasty and easy to work with. 
• I read online that using double stuffed Oreo's were too difficult to work with (I guess they fall apart easily). 
• Chilling the truffle prior to dipping is the key step (it keeps the truffle in a ball-form rather than falling to pieces while dipping). Not frozen, just cool to the touch.
• We rolled the truffle between two spoons to keep from getting finger prints on the coating (a technique like rolling cookie dough between two spoons to make a ball). 
• If you choose to decorate the truffles with sprinkles, this needs to be done before the candy melts dry.

Cheers!