I originally shared these 3 years ago but they are one of my favorite treats especially around Christmas time so I decided to update things and share it again – in case you’ve missed out. If you haven’t tried them yet then yes you are totally missing out! They only require a few basic ingredients (only 3 if you are making the original version and 5 for the peppermint!) and they are so incredibly easy to make! I’ve shared step-by-step photos below so you can see just how easy they are to make. If you don’t have a food processor you can crush the Oreos to crumbs in a gallon size resealable bag with a rolling pin.
These are one of the treats I’m making this year to give to friends because I don’t have a lot of time to make something too detailed, plus these are always a win anywhere I take them. People go crazy over these and they are always one of the first things to go at parties. I mean how could you go wrong with Oreos, cream cheese and chocolate – and at Christmas time some peppermint? Yeah, you just can’t.
If you’ve never made truffles before or dipped candies in chocolate this is a great place to start! The recipe is so straight forward and like I said it requires minimal ingredients. Once you try these you’ll be hooked! I know I am for life! Merry Christmas everyone!
Peppermint Oreo Truffles
- 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
- 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