Mint Oreo Truffles ~ With Regular Oreos
Print RecipeCrushed Oreo cookies are blended with cream cheese, rolled into decadent truffles, and coated in silky chocolate, creating a heavenly confection that marries the classic crunch of Oreos with a refreshing hint of mint.
Servings: 45 truffles
equipment (affiliate links
- kitchen scale for best accuracy
- food processor to crush oreos
- Wilton candy melting pot recommended
- candy dipping tools or fork
Ingredients
- 36 (432 g) Oreo Cookies regular flavor
- 8 oz. (227 g) cream cheese room temperature
- 1 tsp. peppermint extract
- 16 oz. (454 g) almond bark chocolate or vanilla
Optional Toppings
- crushed peppermints
- drizzled almond bark (contrasting)
- sprinkles or decorator sugar
Instructions
- Line a half sheet baking pan with parchment paper or wax paper. Set aside.
- Crush the Oreos into fine crumbs. If using a food processor - you may leave the cookies intact. If using a ziplock bag, remove the filling from the cookie wafer and crush with a rolling pin. You'll incorporate the filling back into the truffle mixture in the next step.
- In your food processor combine the whole crushed Oreo with 8 ounces of softened cream cheese and the peppermint extract. If using a ziplock to crush wafers, incorporate the Oreo wafer crumbs, filling, softened cream cheese, and peppermint extract with a mixer. Continue mixing until you've achieved a dough-like consistency.
- Next, scoop the mixture with a tablespoon-size cookie scoop or your hands and roll them into balls.
- Place the truffle balls on prepared pan. Make sure to leave some space between each truffle to prevent them from sticking together.
- Freeze the truffles for at least 30 minutes, or refrigerate for 1 hour. Chilling the truffles helps them firm up and makes them easier to handle when coating them in almond bark.
- While the truffles are chilling, melt the vanilla or chocolate almond bark in candy melting pot, or in a microwave-safe bowl, following the instructions on the packaging. Be sure to melt the almond bark in short intervals, stirring in between to prevent burning.
- After your almond bark is melted and smooth, remove the truffles from the freezer or refrigerator. Using a fork or a candy dipping tool, dip each truffle into the melted almond bark, making sure to fully coat it. Allow any excess coating to drip off before placing the coated truffle back on the lined baking sheet.
- Before the almond bark sets, decorate your truffles with drizzles of contrasting almond bard, sprinkles, decorator sugar, or crushed peppermint candies. You can get creative with different colors of sanding sugar or sprinkles to match the occasion or holiday.
- Let your truffles sit at room temperature until the coating sets. If you're in a hurry, you can place the baking sheet back in the refrigerator to speed up the setting process.
Notes
You may store these prepared truffles in the refrigerator for several days or freeze them for up to 3 months.
Serving: 1truffle | Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 56mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 68IU | Calcium: 7mg | Iron: 1mg
