Best 4 Holiday Oreo Truffles Recipes

EASY OREO TRUFFLES

Steps:

• 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.) 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.
• 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.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

HOLIDAY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
• Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
• Add the cream cheese and mix until well blended.
• Roll cookie mixture into 42 balls, about 1" in diameter.
• Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
• Sprinkle the tops of the truffles with the reserved cookie crumbs.
• Refrigerate until firm, about 1 hour.
• Store leftover truffles, covered, in the refrigerator.

OREO® CHEESECAKE TRUFFLES

Steps:

• Place 36 sandwich cookies in a food processor.
• If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
• Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
• Line a baking sheet with parchment paper.
• Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
• Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
• Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
• Place truffles in the refrigerator until coating is set, about 15 minutes.

OREO TRUFFLES

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.