Oreo Truffles

I have often joked that I am not a baker. In fact, not only can I not bake, if it’s sweet it’s generally my nemesis in the kitchen. I am not being humble when I say if I can make these, than you can. Now, technically I’m not even sure you can call this a truffle, but honestly you can call them whatever you want because they are a delicious and a guilty pleasure.
The original recipe says that it makes 48 one inch truffles. As usual I was not patient enough to make 48 of these, so I doubled the size and made 24 large truffles. I also drizzled mine with white chocolate for a little extra flavor.
These will fly off your table at Christmas time or any other time for that matter. Plus, they look adorable and couldn’t be easier to make.

Enjoy!

Oreo Truffles

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups),
2 pkgs. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Directions

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate ( I use two spoons to help with this, one to scoop the chocolate on the truffle and then I move the truffle from one spoon to another once or twice to get ride of the excess chocolate); place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs or drizzle with white chocolate.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

I mean really. How easy is that?

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