Oreo Truffles Best Recipes

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EASY OREO TRUFFLES

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Easy OREO Truffles image

These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips

Time 1h30m

Yield 42

Number Of Ingredients 3

Ingredients:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

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.

OREO TRUFFLES

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Oreo Truffles image

Make and share this Oreo Truffles recipe from Food.com.

Provided by evelynathens

Categories     Candy

Time 1h

Yield 40 truffles (approximately)

Number Of Ingredients 5

Ingredients:

  • 1 lb Oreo cookies (3 sleeves)
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
  • 1 lb milk chocolate
  • 1/2 lb white chocolate

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.

Nutrition Facts : Calories 128.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 9.9, Sodium 54.9, Carbohydrate 13.1, Fiber 0.5, Sugar 10.9, Protein 1.7

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