Best Oreo Truffles Recipes

EASY WHITE CHOCOLATE OREO® TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

EASY PEASY OREO TRUFFLES

Steps:

• Take all the Oreo's out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs. (You may need to double bag them, as the bag may burst.) Alternatively you can use a food processor.
• 2. Put the Cream Cheese in a large bowl and add a splash of Vanilla Extract and mix through. The reason I add the Vanilla Extract it Cream Cheese is often very cheesy, the vanilla sweetens it!
• Add the bashed Oreo's to the Cream Cheese & Vanilla mix and mix it thoroughly. The more Oreo that goes in the harder it becomes to mix but ensure you add pretty much all of it. You may not be able to use all the Oreo's as they have an inconsistent filling and may make a thicker mixture. (If you have Oreo's left over, it's perfect for topping the Truffles once they've been coated in chocolate).
• Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.
• The Oreo's ideally need at least at hour to cool, this allows them to become slightly harder and less sticky. Making them easier to dip in the chocolate. Although if longer than an hour suits it will not make a difference, I often leave them over night.
• Just before taking the Truffles out start to melt your Chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the Truffles.
• Once the Chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess Chocolate back into the bowl. Put the Truffle down on the paper then you have the option to either put some of the left over Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.
• The longer the Truffles has been chilled, the easier the dipping usually is. If you have made small truffles you can use a Fondue dipping stick, this is often easier but it varies depending on your technique.
• Leave to set, then enjoy!

OREO TRUFFLES

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.

OREO™ TRUFFLES

Steps:

• Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
• Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
• In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
• Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
• In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

SNOW BALLS (OREO BALLS OR OREO TRUFFLES)

Steps:

• Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
• Roll into walnut size balls.
• Chill for at least 1 hour.
• Melt the almond bark in microwave.
• Dip chilled balls into melted almond bark and set up on wax paper.
• You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
• Keep them refrigerated. Try to share!

HOLIDAY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
• Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
• Add the cream cheese and mix until well blended.
• Roll cookie mixture into 42 balls, about 1" in diameter.
• Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
• Sprinkle the tops of the truffles with the reserved cookie crumbs.
• Refrigerate until firm, about 1 hour.
• Store leftover truffles, covered, in the refrigerator.

OREO TRUFFLES AKA DIRT BALLS RECIPE - (5/5)

Steps:

• MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. How to Easily Dip Truffles To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm. Special Extra Sprinkle truffles with colored sugar or sprinkles in addition to, or in place of, the cookie crumbs. How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

OREO® CHEESECAKE TRUFFLES

Steps:

• Place 36 sandwich cookies in a food processor.
• If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
• Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
• Line a baking sheet with parchment paper.
• Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
• Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
• Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
• Place truffles in the refrigerator until coating is set, about 15 minutes.

EASY WHITE CHOCOLATE OREO TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor. Pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl. Beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls. Set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper.
• Refrigerate until white chocolate is set, about 30 minutes.
• Note: Do not use Double Stuf Oreos in this recipe!

TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.

GINGERBREAD OREO® TRUFFLES

Steps:

• Crush gingersnap cookies and sandwich cookies in a food processor. Pour into a medium bowl and mix with cream cheese.
• Form into 1-inch balls and chill until hardened, about 30 minutes.
• Melt cinnamon chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
• Dip or roll truffles in melted chips until coated. Set on a baking sheet lined with wax paper. Place in a refrigerator for coating to harden and shell to form, about 10 minutes. Serve.

EASY OREO TRUFFLES

Steps:

• Completely grind entire package of Oreo cookies. I find that the easiest and fastest way to do this is with a large capacity food processor, but a blender or a plastic bag and mallet will work fine. Set aside a small amount for dusting later.
• Combine Oreo cookie grounds and softened cream cheese into a mixer bowl, and blend on low until integrated and then increase speed to medium until mixture is well combined. It should look like dark mud. Set aside.
• Make some temporary space in your freezer; you will need some room to chill your truffle ball mixture. Spread a sheet of wax paper onto a large cookie sheet.
• With clean dry hands, begin rolling Oreo/Cream cheese mixture into 1 in round balls. Set formed balls in rows on the cookie sheet. You can wear gloves for this step, but it really isn't necessary, it isn't a very messy process. Place cookie sheet in freezer for about 20 minutes. I always use this time to clean up and prepare for the next step in the recipe.
• Take one tray from the Log House CandiQuik® melting chocolate and melt in the microwave. I have used chocolate bars and chocolate chips, and the Log House stuff is MUCH easier to use. However, IT IS VERY IMPORTANT THAT YOU FOLLOW THE HEATING INSTRUCTIONS TO A 'T'. Heat it for 1 minute, and only in 15 second increments after that, and that is only if there are still solid chunks of chocolate after you have stirred. Believe me, the chocolate will look like it is not melting, but it is! Just stir it a little and it will become more liquid. I made the mistake of overcooking the chocolate, which makes it hard and powdery and unusable. The good thing is that the Log House package comes with two trays, so if you mess up, you have a backup! The Log House chocolate is available online and at SAM'S Club, where I bought mine. http://loghousefoods.elsstore.com/view/product/?id=18562&cid=2549
• Remove the chilled balls from the freezer. Notice that each ball has hardened nicely, and that the bottom is now flat. One ball at a time, insert the pointed end of the toothpick/turkey lacer pin into the flattened bottom of the ball (I have found that the turkey lacer pin makes it easier because of the length. http://www.dollarnights.com/images/K03/Image2/KB-966.jpg). Do not pierce all the way through. Dip the ball into the melted chocolate and swirl it around. You don't need to coat the bottom. Once the ball is evenly covered, hold it upside down until most of the excess has dribbled off. Now, hold the ball upright and using a fork underneath, slowly lift the ball off of the pin and place on the cookie sheet. Dust a pinch of the leftover cookie grounds over the truffle ball before the chocolate dries. Do this for each ball.
• STORAGE: Truffles can be left at room temperature for a time while being served, but because of the perishable nature of the cream cheese, long term storage should happen in a refrigerator or freezer.
• ***Tips for decorating: Use the vanilla version of the Log House chocolate to drizzle lines of white over the dark chocolate coating. You can even reverse the order by rolling the balls in vanilla and drizzling with chocolate! You can even do half and half!
• ***Tips for Flavor: You can buy different types of Oreos for different flavors. Try Mint Oreos for a minty taste, or chocolate Oreos for a richer chocolate flavor. I have even seen Red Crème Oreos! I'm sure you could even mix up the flavor of cream cheese or use Golden Oreos, but I haven't ventured into that yet ;) The possibilities are endless with this recipe. Have fun with it!

ALMOND OREO TRUFFLES BALLS (AND OTHER FLAVORS)

Steps:

• Using a food processor, grind cookies to a fine powder.
• With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
• Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
• Refrigerate for 45 minutes.
• Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
• Dip balls and coat thoroughly.
• Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
• Place on wax-paper-lined cookie sheet.
• Follow the directions on the Baker's White chocolate box to melt it.
• Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
• Using the bag or bottle, drizzle the white chocolate over each truffle.
• Place in the refrigerator for 15 minutes to let the chocolate set.
• *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
• **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
• ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!

PEANUT BUTTER OREO TRUFFLES

Steps:

• A food processor with a cutting blade is your best friend for this job. Empty half the package of cookies into the processor and turn it on. As the cookies break down, add the other half through the top. Process until they are a fine texture like coarse corn meal. Lumps or cookie chunks are not your friend, either remove them or keep processing until all is fine.
• Next, add the cream cheese. This is one time that you DO NOT want the cream cheese to be soften. The colder the better. Process the cream cheese and cookies until they're well mixed. You will not have a solid dough, but it will be tacky and easy to form into balls. If by chance the dough is too soft, then semi-flatten the dough into a medium size bowl, cover with plastic wrap, and place in the freezer for 10 to 15 minutes.
• Using medical grade latex gloves is a sanity saver! I wouldn't work this next step without them.
• Roll dough into 1 inch balls and place on a half sheet pan lined with wax paper. Don't worry about making them exactly the same size or perfectly round.
• In fact, imperfection makes them easier to dip in chocolate and it's fun to watch folks pick which one they want to eat. Dieters like to eat the smallest ones, and the rest of us look for the biggest. Of course, EVERY ONE GOES BACK FOR A SECOND TRUFFLE.
• After you have all the balls rolled, slide the sheet pan into the freezer for 5 to 10 minutes. While they're firming up a bit, start working on melting the chocolate coating. You'll need about 3/4 of the package of almond bark plus approximately 1/3 cup semi-sweet chocolate chips. The chocolate chips are to add a milk chocolate color to the coating. Careful not to go too heavy on the chocolate chips, they can cause the coating to be soft and lose that chocolate snap you want around the creamy center.
• To melt the almond bark & chocolate chips.
• Use a metal or glass bowl that fits snug over a small pan, but where the bottom of the bowl will not touch the water in the pan.
• Bring one cup of water to a simmer in a small pan, do not let the water boil. You need the low heat to melt the chocolate, not the steam. Chop the almond bark into the same size pieces as the chocolate chips, so they can all melt evenly. Put them both plus 2 teaspoons shortening in bowl and place over pan. It will take 1-2 minutes to fully melt, so do not walk away.
• When you see the chips starting to melt, get a spatula and gently stir the chocolate. Do not over stir, just move the chips around to help them melt. When you see there's just a few chips left, turn off heat. Add another teaspoon of shortening if the coating seems too thick. Go get the cookie truffles from the freezer.
• Using the same pan, push all the balls to one side and make room for chocolate dipped balls. With a fork or dipping tool, place one ball in melted chocolate and quickly coat evenly. Lift up ball and gently shake extra chocolate off. Flip coated ball back onto sheet pan. Get another dough ball and repeat steps until all are coated. Now it's time to decorate.
• To make the decorative squiggle on the top.
• In a small microwaveable bowl, melt 1/3 cup semi-sweet chocolate chips or peanut butter chips with 1/2 teaspoon of shortening, on 70% power for 1 minute. Then again at 70% power, 30 second intervals until melted, stirring between intervals. Continuous stirring helps melt any remaining lumps.
• To make a piping bag: Place one bottom corner of a 1 quart freezer bag down into a drinking glass and fold the top of the bag over the rim of the glass. Scrape the melted chocolate into the bag with a spatula. Lift up the freezer bag and twist it right above the melted chocolate, squeezing out the air. With a pair of good scissors, snip a TINY corner off the bag. With a firm even grip, start squeezing and squiggling across the chocolates.
• Chill in the refrigerator for 5 to 10 minutes, until chocolate coating sets, then they're ready to eat.

EASY OREO TRUFFLES

Steps:

• Set aside 6-8 cookies for the topping. Crush cookies in food processor until finely chopped; add cream cheese.
• Roll into 1" balls.
• Dip in chocolate, and top with crushed cookies.

OREO CHEESECAKE TRUFFLES

Steps:

• Crush Oreos in a food processor until smooth.
• Blend in cream cheese.
• Make balls out of about 1 tablespoon of the mixture.
• Dip into melted chocolate and let harden.
• Keep refrigerated.

EASY OREO TRUFFLES

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.

EASY OREO TRUFFLES

Steps:

• Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate).
• Mix the melted chocolate and cream cheese until smooth and evenly chocolate.
• Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway).
• Form into small balls (1" or less) then roll in Oreo crumbs to lightly coat.

GINGERBREAD OREO TRUFFLES

Steps:

• Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1" balls. Place on a cookie sheet lined with parchment paper.
• Refrigerate for about 1 hour, until firm.
• To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package.
• Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper.
• Add the toppings, before the chocolate hardens.
• Store in the refrigerator.

EASY OREO TRUFFLES

Steps:

• 1. 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.
• 2. 2. 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
• 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
• 4. How to How to Easily Dip Truffle;this works really well...Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper
• 5. Another real easy info... Use your food processor to crumble cookies then add room temp cream cheese... does all the work for you... works great.. then sprinkle cookies crumbes on top choc.. yummo....