Oreo Truffles Two Ways

12.07.2012

So lets be honest, Oreo truffles look like cookie tar. BUT it is the best tasting cookie tar I could ever imagine! Back when I first had them many years ago, it was when my sister made them and I was like, uh… what is that? But after one blissful bite that so perfectly melted in my mouth, I was hooked. For life. Most of you have probably already tried these and feel much the same way as I do. If you haven’t tried them then you must! If you have tried them, then you can try the peppermint version I made to switch things up. It adds a fun and festive twist for the holidays.
I personally prefer these coated with a white chocolate coating because it makes it more like a cookies and cream or peppermint bark truffle but of course you can use a milk or semi-sweet chocolate if you prefer. Also, you can use vanilla candy melts in place of the almond bark (they are basically the same thing as far as I know, just in a different shape and size).
My second favorite part of these beyond their divine taste: when someone smiles immediately after taking a bite of one. It’s great, sparkly black teeth =). Enjoy!

Oreo Truffles

Yield: 36

Oreo Truffles

Ingredients

  • 39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg)
  • 1 (8 oz) pkg cream cheese, softened
  • 16 oz. vanilla almond bark or candy melts

Directions

  • Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream filling) and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along with cream cheese and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, the should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos.
  • Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator.
  • Recipe Source: adapted from Kraft
http://www.cookingclassy.com/2012/12/oreo-truffles-two-ways/

Peppermint Oreo Truffles

Yield: 36

Peppermint Oreo Truffles

Ingredients

  • 36 Oreos (NOT Doublestuff)
  • 1 (8 oz) pkg cream cheese, softened
  • 1 tsp peppermint extract
  • 16 oz. vanilla almond bark or candy melts
  • 1/4 cup crushed candy canes or peppermint candies, for decorating

Directions

  • Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
  • Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.
  • Recipe Source: adapted from Kraft
http://www.cookingclassy.com/2012/12/oreo-truffles-two-ways/

PS if you can find it I would highly recommend these Ghirardelli candy making and dipping bars. They are like bars of gold. I’m going to have to go back to the store to stock up for the year because I think they may only be in stock seasonally.

90 comments

  • Whatever Dee-Dee wants: My husband would love these. I might have to surprise him with some. December 8, 2012 at 2:39pm Reply

  • Joan: Your Oreo Truffles look so good! December 8, 2012 at 5:10pm Reply

  • Loretta E.: I think I’ve seen that Ghirardelli bar somewhere. I’m glad to know it’s worth it. Now I’ll have to keep my eyes open… December 10, 2012 at 3:21pm Reply

  • Stephanie: My roomate used to call these “cocaine balls” I didn’t understand until I tried one December 11, 2012 at 6:04am Reply

  • Andréa: If i were to use melts instead of bark how many cups qould i need? Any ideas? December 12, 2012 at 10:51am Reply

    • Jaclyn: I would say just use the exact same weight, the Wilton brand comes in 12 oz bags so it should be one package and it should be about 2 cups. I hope you love these =)! December 12, 2012 at 9:44pm Reply

  • Aimee: mmm i love oreo truffles and a peppermint version sounds so good. where do you find that ghiradelli white dipping chocolate? i can never find white chocolate bars and half to get chips and it gets expensive! December 12, 2012 at 3:37pm Reply

    • Jaclyn: I got them at Sam’s club for $7.50 and they are 2 1/2 lbs so it’s a great deal because Ghirardelli makes great chocolate. I hope you can track them down =). December 12, 2012 at 9:45pm Reply

  • Emma: I made these with my 4 year old – they’re amazing! So soft and fluffy . I used melts and they worked perfectly. I did end up with a rather chunky candy cane top as I’m is Australia and its pretty humid this time of year – all my dust stuck together! Thanks for a delicious, easy recipe :o) December 13, 2012 at 10:50pm Reply

    • Jaclyn: Youre welcome Emma! Thanks for leaving a comment! I’m glad you enjoyed them! I would love to visit Australia someday it looks like a fabulous place to live =). December 14, 2012 at 10:32am Reply

  • Brittany Littler: I made these and put them in cute baggies for everyone for christmas. I got 50 out of one batch! mine def didnt look as pretty though any dipping tips? December 14, 2012 at 6:36pm Reply

    • Jaclyn: I’d maybe try freezing them a little longer before dipping (maybe 5 – 10 more minutes) and also you could even let the almond bark cool a little bit after microwaving, the almond bark consistency is sometimes thin so it helps to let it cool a little. Also I found the method that worked best for me was to set the oreo ball on a fork then set the fork in the chocolate and spoon more of the chocolate over the top and let some of it run off then I used a butter knife to slide it off of the fork and onto the lined cookie sheet. I hope that helps! December 15, 2012 at 1:59pm Reply

    • Anonymous: If you have little fondue forks try those for dipping-they are easier to cover the holes up! Didnt know they made white ghiradelli…they are awesome! December 16, 2012 at 2:49pm Reply

  • Jess N: I actually just made some before coming across your recipe! I used the mint oreos instead of regular and sprinkled some red sugar crystals on top. They are yummy! December 15, 2012 at 3:33pm Reply

  • Anonymous: so good! Thanks for the recipe :) December 16, 2012 at 6:24pm Reply

  • Anonymous: So, I know this may seem obvious, but are you suppose to remove the creamy center from the cookies, or put them in the food processor whole, cream and all? December 17, 2012 at 12:58pm Reply

    • Jaclyn: No sorry I should add that to the recipe, it is cream fillings and all. I hope you love these! December 17, 2012 at 2:19pm Reply

  • Anonymous: I made these for my roommates last night and they loved them! December 17, 2012 at 7:13pm Reply

  • Anonymous: Thanks! I’m making this tripled for Christmas presents for friends, family and coworkers! December 18, 2012 at 2:33pm Reply

  • Anonymous: Looks good!
    Okay; lets say you make it using the exact same measurments as on the instructions. How many truffles could possably be made ? December 18, 2012 at 6:04pm Reply

    • Jaclyn: You should get 36 truffles from the recipe, I’m pretty sure that’s what I got. December 18, 2012 at 9:27pm Reply

  • Anonymous: I bought double stuffed for this recipe. (Bought before I seen your recipe!!) Why do you say NOT to use double stuffed?? December 18, 2012 at 6:41pm Reply

    • Jaclyn: Because it would change the consistency/texture of the Oreo truffle portion. You’d be okay to use double stuff, but I would say you’ll probably only want to add about 4 – 5 oz of the cream cheese so it’s not too soft. December 18, 2012 at 9:16pm Reply

    • Mary: And because Double Stuff don’t have as many cookies. December 21, 2012 at 8:19pm Reply

      • Jaclyn: Yes that too =) December 22, 2012 at 9:50am Reply

  • Katherines Corner: what a deliciously creative idea!! Hugs December 22, 2012 at 7:12am Reply

    • Jaclyn: Thanks Katherine! Very pretty blog you have by the way =)! Happy Holidays! December 22, 2012 at 9:48am Reply

  • christy: Hi! Im trying these for christmas eve , do you think it would be just as good if I use golden oreos for the peppermint version? December 23, 2012 at 1:00am Reply

    • Jaclyn: I think it would be delicious! I think the flavors would be similar to a yellow cupcake with peppermint. Merry Christmas! December 23, 2012 at 10:03am Reply

  • Marissa: I can’t wait to make these! However I plan to make them today and bring them to family tomorrow for Christmas Eve. This might be a silly question, but how do you recommend storing them? After I make them should I refrigerate or freeze them until we leave? (We also have a 2 hour commute to family) thanks :) December 23, 2012 at 12:30pm Reply

    • Jaclyn: Marissa – not a silly question at all, I like to store mine in the fridge but I know many people just store them at room temperature so either way should be just fine. I actually saw them at the chocolate shop I was shopping at yesterday and they just left theirs out at room temp. Happy Holidays! December 23, 2012 at 3:11pm Reply

  • Lindsey: Instead of using a spoon to combine the Oreos and cream cheese I used my hands…..way easier, and faster. December 23, 2012 at 12:45pm Reply

  • Peppermint Oreo Truffles | Run Eat Play: […] dessert besides cookies this year, so I browsed Christmas recipes on Pinterest, and I came across this recipe for Oreo peppermint truffles. I’m not usually a big Oreo fan, but I do love peppermint and […] December 24, 2012 at 8:54am Reply

  • Amy: Jaclyn- how do you “soften” the cream cheese? Is that like leave at room temp or heat it up a bit? December 24, 2012 at 2:26pm Reply

    • Jaclyn: Either one works. I usually microwave it as I usually don’t plan that far in advance :) December 24, 2012 at 3:19pm Reply

  • Lanae: I always just use the cool mint oreos instead of having to add the peppermint extract. I’m 20 and I have had these every christmas i have been alive! my family calls them snowman poop haha December 25, 2012 at 2:10pm Reply

  • Peppermint Oreo Truffles | If you give a gal a mixing bowl…: […] (adapted from Cooking Classy) […] December 27, 2012 at 4:48pm Reply

  • Emerie: I used regular cool mint oreos &covered in white almond bark sprinkled with ghirardelli mints. :) January 7, 2013 at 7:25pm Reply

    • Jaclyn: YUM YUM YUM! That sounds delicious, thanks for the idea! January 7, 2013 at 10:12pm Reply

  • Leisha: So, would these be good for a gift basket for out-of-town guests? They might be in the basket a day before guests arrive….will they hold up alright at room temperature for that long? Thanks!! January 8, 2013 at 7:01pm Reply

    • Jaclyn: These would be perfect for a gift basket in my opinion, I’m yet to meet someone who doesn’t love these things =). I personally recommend storing them in the refrigerator because of the cream cheese in them but I saw them sitting out at room temperature at the local candy shop so you might be fine keeping them at room temperature. January 8, 2013 at 9:49pm Reply

  • My Handmade Holiday: […] Oreo Truffles from Cooking Classy At work and daycare this week we had to bring in treats for a work luncheon and a daycare […] January 13, 2013 at 2:03am Reply

  • Create DIY Valentine's Day Gifts in Your Apartment | ApartmentGuide.com: […] glue and a pen. Or, create your own origami chocolate box. Then, fill the box with these easy homemade Oreo truffles for a simple, creative gift she’ll eat right […] February 11, 2013 at 11:30am Reply

  • Jess: I made these recently and everyone LOVED them, i didnt have the option to get the white chocolate bar so I used the semisweet chocolate chips I already had. Worked perfect. You’d expect to taste oreo when you bite into it but it actually tastes like a chocolate truffle. AMAZING :D February 24, 2013 at 11:49am Reply

    • Jaclyn: Jess – so glad you enjoyed them, thanks for your comment! February 24, 2013 at 7:12pm Reply

  • Oreo Truffles | The Hungry Red Fox: […] recipe is really fun to make and DELICIOUS.  There are different variations of it such as White Chocolate Oreo Truffles and Peppermint Oreo Truffles. It doesn’t matter which variation you make because you will […] February 24, 2013 at 2:17pm Reply

  • Jenn: No no NO. I don’t know how many times I have to correct people on this. DO NOT use cream cheese. Use cake frosting. You would be amazed how much better it is. March 11, 2013 at 7:23pm Reply

    • Jaclyn: Jenn – Were you referring to homemade frosting (because I hate the stuff that comes in the can from the store)? And what kind do you use? Buttercream or cream cheese frosting? It does sound tasty with a homemade frosting =)! March 12, 2013 at 11:10pm Reply

  • Erlene: I have never heard of using cake frosting for these truffles. I’m waiting for the answer re whether it should be home made or purchased and what flavor & brand if purchased. I want to make this recipe in the next couple days. March 13, 2013 at 10:15pm Reply

  • RB: Wow the oreo truffles were absolutely amazing! Everyone should definitely try them out. Thank you for the delicious recipe! =) March 31, 2013 at 6:58am Reply

    • Jaclyn: You’re welcome! thanks for your comment! April 2, 2013 at 7:37pm Reply

  • Vicki Anton: I live in Australia can you tell me what white chocolate bark is and where to buy it or an equivalent. Also Shen u crush the Oreos are they like breadcrumbs or chunkier?
    Thank you April 20, 2013 at 1:53am Reply

  • Angelica: These are delicious!! Just a tip: I’ve made these before, and its much easier to just throw the cream cheese in the food processor after you crush the Oreos. If you have one of course :) August 30, 2013 at 9:47pm Reply

  • Cheryl: I have made these before and they were a huge hit. Here’s a tip … When you dip the truffle in the chocolate, I find it is easiest to remove them using a plastic fork with the two middle tines broken out. That way the chocolate drips off and you can scoop them up quite easily without poking a hole in them. August 31, 2013 at 5:13pm Reply

  • Trina: According to another site, each one of these has 115 calories, 13 grams of carbs/sugars and 7 g of fat. At our house, we have a problem with self-control when there are delicious things calling to us from the kitchen. Do you think the consistency of the truffle would suffer if I used lower fat cream cheese and didn’t put ALL of the cookie filling in? Have any of you ever experimented? September 7, 2013 at 9:17pm Reply

    • Jaclyn: I wouldn’t recommend the lighter cream cheese as it probably would alter the consistency, what you may want to try is replacing some of the Oreos with a healthier alternative such as Newman’s O’s. September 14, 2013 at 8:43pm Reply

      • mel: I just made then using Neufchatel Cheese aka lower fat cream cheese and they turned out great.

        One more question though… Can you freeze them before you dip them in chocolate? December 4, 2013 at 8:57pm Reply

        • Jaclyn: I think freezing them then would be just fine, I would let them thaw a bit before dipping though. December 5, 2013 at 4:36pm Reply

  • sheila: Hi, probably already asked and answered but, are these suitable for freezing? October 2, 2013 at 5:20am Reply

    • Jaclyn: I think they should freeze just fine. I hope you love then Sheila! October 7, 2013 at 7:39pm Reply

      • sheila: Hi, Thank you. I made some as a trial run. Absolutely gorgeous…everyone loved them! October 8, 2013 at 1:48am Reply

        • Jaclyn: Awesome! So glad they were enjoyed Sheila! October 8, 2013 at 7:31am Reply

  • Yasir: Based on the recipe for the original not the peppermint ones how many truffles would it make? I’m looking to make about 30, I was also contemplating taking it up a step and using the Oreo mixture to another a frozen lindt ball inside, give it that true truffle effect :) October 9, 2013 at 12:09pm Reply

    • Jaclyn: It should make about 36. October 23, 2013 at 7:45am Reply

  • MELISSA: Can you freeze them? November 12, 2013 at 11:01am Reply

    • Jaclyn: Yes they should freeze fine. November 12, 2013 at 12:26pm Reply

  • Kristen R.: I have made these so many times and everyone always loves them! Here are some alternate versions:
    *Strawberry flavoring in the white chocolate with either regular or golden Oreos. Both are delish!
    *mint Oreos with milk chocolate coating
    *strawberry or raspberry flavoring in the white chocolate coating with lemon Oreos (seasonal)
    Also, I have used reduced fat cream cheese and haven’t had any consistency issues. Your pictures make these treats look wonderful! If you make them for a party, beware that you will have to bring them for the rest of your life! November 13, 2013 at 6:46pm Reply

    • Jaclyn: Thanks for the ideas for different variations Kristen! November 13, 2013 at 8:27pm Reply

  • Joan: You can find the Ghiradelli coating chocolate at Sams Club. I also saw something smaller at Walmart the other day. It is seasonal at Sams Club. I also buy for all year. November 14, 2013 at 4:28pm Reply

  • Zelda Behr: Just yesterday my husband said i would like cake pops for my birthday so i’m just adding sticks to these!!! awesome recipe! November 21, 2013 at 12:59am Reply

  • Steph: I made several batches of these last year and they were a hit! They might have to become a yearly thing! November 30, 2013 at 3:52pm Reply

  • Jessie: Instead of using peppermint extract could I use like one peppermint Hersey kiss? December 1, 2013 at 8:03pm Reply

    • Jaclyn: I wouldn’t recommend it because it would alter the texture. December 7, 2013 at 9:58pm Reply

  • Sherry: they are so good but be warned they are addictive and you can’t eat just one! December 9, 2013 at 7:29am Reply

  • Birthday Weekend & Holiday Decorating | amyblandes: […] holiday mugs. And then I saw what turned out to me SO amazing, decadent and just plain easy- Peppermint Oreo Truffles! I had a couple snaffues with the white chocolate- it did not cooperate, so I did half in white […] December 9, 2013 at 11:41am Reply

  • Lily: I am currently making these.. You have Almond Bark as an ingredient which I bought.. but what do you do with the almonds in the bark? December 14, 2013 at 5:05pm Reply

  • Lily: I’m thinking you may have made a mistake in the recipe. You used White Chocolate melting chocolate rather than Almond bark… white chocolate almond bark looks like this: http://www.eaglebrand.ca/recipes-details.aspx?rid=1751

    You may want to change that.. December 14, 2013 at 5:21pm Reply

    • Jaclyn: Yeah I meant vanilla. Thanks for pointing that out! December 15, 2013 at 10:46am Reply

  • meg o.: instead of the white chocolate almond bark I used Wilton’s peppermint candy melts for the peppermint oreo balls…they were a huge hit December 16, 2013 at 12:10pm Reply

  • Big Hit: I’ve also added Peppermint Schnapps to the peppermint balls. This was a huge hit!! December 16, 2013 at 11:41pm Reply

  • Peppermint Oreo Truffles: […] Notes Recipe from Kraft, as seen on Cooking Classy […] December 17, 2013 at 4:01am Reply

  • Angie: Since its almost christmas, i just had to add that everyone i know calls the riendeer poop or droppings :-) December 22, 2013 at 2:37am Reply

  • Tiffany Finley: I have made these before with my daughter and they are wonderful. My question however is, how do you get the chocolate to be so smooth on the outside. We always end up with lumpy chocolate coating. It seems that the milk chocolate melts smoother than the white and I’ve used almond bark and candy coating with the same results. December 23, 2013 at 11:44am Reply

    • Jaclyn: I think part if it is making sure your truffles are cold enough before dipping so they don’t start to break up and crumble into the chocolate. Also, be sure to melt the white chocolate in small intervals and even use a lower power like 40 or 50% because the white burns easier than the milk chocolate. Hope that helps! January 12, 2014 at 9:10pm Reply

  • Christmas Baking | Taste Buddies: […] Peppermint Oreo Truffles 2. Caramel Stuffed Soft Gingerbread Cookies 3. Triple White Chocolate Peppermint Blossoms 4. Eggnog […] January 1, 2014 at 7:43pm Reply

  • Kalyn: I love these but they never last more than 10 minutes in my house!!! December 6, 2014 at 1:19pm Reply

  • Erin: I made these with the peppermint cream oreos. They turned out very yummy December 11, 2014 at 8:17pm Reply

  • Nikki: From the perspective of a chef on the fridge freezer subject, (I was browsing online for variations on this recipe, always lookin for a better mouse trap) the problem with freezing/refrigerating anything dipped in chocolate is when you take it out of the freezer/refrigerator condensation collects on the surface and causes the chocolate to “bloom” which is more obvious on milk or dark chocolate. Blooming is what happens when chocolate is exposed to humidity and water. Have you ever seen chocolate you may have had in your house for too long get cloudy white paisley film on it? That’s called blooming. It’s not good and for the most part it is a cosmetic thing but it makes the chocolate taste stale. I understand that people are concerned with refrigerating the cream cheese, but it’s not necessary. For people who want to put them in cookie assortments or tins, bring them to a party the next day, I wouldn’t refrigerate them. If you want to keep them all for yourself and you are going to eat them out of the fridge go for it they won’t have any time to bloom. December 16, 2014 at 5:33pm Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d