With only 3 ingredients and
– these easy Oreo truffles can be dressed up for any holiday. Think about all the sprinkles that are now available! Just about anything you could think of: music notes, stars, flowers, dots, snowflakes, etc. Plus, you ca make them about any color you choose! Look in the baking section of the grocery store or in the cake decorating aisle in your favorite craft store for even more ideas. No Baking
Ingredients: One 14.3 ounce package of standard Oreo cookies One 8 oz.Block cream cheese works best since it has less air in it than tub cream cheese. As a result, the truffles will keep their shape better. Full fat is highly recommended. Chocolate: Milk, dark or semisweet chocolate chips can be used (make sure it’s good quality chocolate for easy melting) How to: Place the Oreos in a food processor and pulse until fine crumbs form. Add the cream cheese and pulse until smooth. (Alternatively, you can crush cookies in a ziplock bag and mix in the cream cheese by hand). Transfer mixture to a bowl and cover it. Place in the fridge for about 1 hour. Line a baking sheet with parchment paper (or wax paper). Take the truffle mixture out of the fridge. Use a 1-inch cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet and transfer to the freezer for 30 minutes or until firm. Melt the chocolate in a makeshift double boiler (or the microwave). Place chocolate in a heat-safe glass bowl over a pot of simmering water. Gently stir until chocolate is completely melted. Remove truffles from freezer. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly. Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add sprinkles if desired. Repeat with remaining truffles. Make sure the chocolate is the right consistency. If it starts thickening, heat it up in the microwave on 50% power level until smooth. This usually only takes 20 to 30 seconds. Serve immediately or store the truffles in an airtight container in the fridge for up to two weeks.