When it comes to easy-to-make, crowd-pleasing sweets, nothing tops Oreo Truffles!
Here’s what you need:
1. 14 oz. package of Oreos, crushed.
2. 8-oz package of cream cheese, room temperature
3. 12 oz. package of vanilla-flavored Almond Bark (in grocery store baking aisle)
Crush the Oreos in a Zip-Loc bag with your hands or a rolling pin or whatever till they are fine and dandy.
Mix cookie crumbles and 8 oz. of cream cheese together by hand. (Be patient…this is the hardest part!)
Roll into bite-size balls and place on a parchment-lined cookie sheet. Freeze cookie balls until solid.
Melt Almond Bark according to package directions. When cookie balls are frozen solid, either dip them in melted Almond Bark using 2 forks, or just drizzle the melted Bark over the tops. (We fill a Zip-Loc with the melted Bark, pop a pinhole in the corner and squeeze — you can even tint the melted Bark if you wish.) Or– if you’re in a really big hurry and want to skip this step altogether– I’ve also heard of just rolling these in powdered sugar.
And now, for the piece de resistance! Jo-Ann’s has little fluted paper candy cups (like smaller versions of cupcake liners) for all occasions– after you’ve decorated the Oreo Truffles the way you wish, tuck each one in a special candy cup for a very professional look.
Note: Now that Oreos come in Mint, Raspberry and other flavors, it might be fun to experiment with those– let us know how they come out!
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