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!
Ingredients
- 39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg)
- 1 (8 oz) pkg cream cheese, softened
- 16 oz. white chocolate almond bark
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
Ingredients
- 36 Oreos (NOT Doublestuff)
- 1 (8 oz) pkg cream cheese, softened
- 1 tsp peppermint extract
- 16 oz. white chocolate almond bark
- 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
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.
Whatever Dee-Dee wants: My husband would love these. I might have to surprise him with some. December 8, 2012 at 2:39pm
Joan: Your Oreo Truffles look so good! December 8, 2012 at 5:10pm
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
Stephanie: My roomate used to call these “cocaine balls” I didn’t understand until I tried one December 11, 2012 at 6:04am
Andréa: If i were to use melts instead of bark how many cups qould i need? Any ideas? December 12, 2012 at 10:51am
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
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
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
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
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
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
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
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
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
Anonymous: so good! Thanks for the recipe :) December 16, 2012 at 6:24pm
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
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
Anonymous: I made these for my roommates last night and they loved them! December 17, 2012 at 7:13pm
Anonymous: Thanks! I’m making this tripled for Christmas presents for friends, family and coworkers! December 18, 2012 at 2:33pm
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
Jaclyn: You should get 36 truffles from the recipe, I’m pretty sure that’s what I got. December 18, 2012 at 9:27pm
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
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
Mary: And because Double Stuff don’t have as many cookies. December 21, 2012 at 8:19pm
Jaclyn: Yes that too =) December 22, 2012 at 9:50am
Katherines Corner: what a deliciously creative idea!! Hugs December 22, 2012 at 7:12am
Jaclyn: Thanks Katherine! Very pretty blog you have by the way =)! Happy Holidays! December 22, 2012 at 9:48am
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
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
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
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
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
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
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
Jaclyn: Either one works. I usually microwave it as I usually don’t plan that far in advance :) December 24, 2012 at 3:19pm
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
Peppermint Oreo Truffles | If you give a gal a mixing bowl…: [...] (adapted from Cooking Classy) [...] December 27, 2012 at 4:48pm
Emerie: I used regular cool mint oreos &covered in white almond bark sprinkled with ghirardelli mints. :) January 7, 2013 at 7:25pm
Jaclyn: YUM YUM YUM! That sounds delicious, thanks for the idea! January 7, 2013 at 10:12pm
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
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
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
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
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
Jaclyn: Jess – so glad you enjoyed them, thanks for your comment! February 24, 2013 at 7:12pm
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
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
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
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
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
Jaclyn: You’re welcome! thanks for your comment! April 2, 2013 at 7:37pm
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
Jaclyn: Hi Vicki – almond bark and candy melts are something like this here (scroll down):
http://community.tasteofhome.com/community_forums/f/202844/t/844928.aspx
In the U.S. we have the almond bark in the grocery store near the chocolate so hopefully you will have it there in Australia as well, or you could use tempered white chocolate it would just be harder to work with. April 20, 2013 at 10:36pm