Photos Updated December 2019
I can’t believe it has taken me this long to share this recipe with you. I do apologize, because these are beyond amazing. They are incredibly simple to make, but oh so tasty. I mean really, what can wrong with anything involving oreos? They are a creamy, chocolately amazingness. And it is almost impossible to only eat just one.
I make these almost every Christmas for my husband’s family. They are always a big hit. I always have to save myself out one or two so I can indulge. These little bites of heaven would be welcome at any party, or just in your fridge for yourself!
Recipe adapted from Kraft Recipes
- 36 Oreo cookies
- 8 oz. cream cheese, softened and cut into squares
- 16 oz. semi-sweet chocolate
- Line a baking sheet with parchment paper. Set aside.
- Place the Oreos in the bowl of a food processor. Pulse the mixture until the Oreos are finely chopped. Scatter the cubed cream cheese over the top. Pulse the mixture again until a ball forms.
- Scoop the cookie crumb mixture into 1-inch balls. Place on the prepared baking sheet. Use all of the cookie crumb mixture. Place the baking sheet in the freezer for 30 minutes.
- Meanwhile, roughly chop the semi-sweet chocolate. Place in a bowl, set over a pot with barely simmering water. Stir the chocolate until melted.
- Dip the chilled truffles into the melted chocolate, one or two at a time. Make sure the truffles are well coated with the chocolate. Place the dipped truffles back onto the baking sheet. Repeat until each truffle is coated.
- Place the baking sheet in the refrigerator and chill for 1 hour, or until the truffles are firm to the touch. Serve immediately, or store in the refrigerator in an air tight container for up to 1 week.