My daughter, Maddy, recently attended a day camp for girls 8-11 years old. She came home with this recipe for Oreo Truffles. She placed the recipe on my to do list and has asked me a number of times, "When are you going to make them?" Tonight is my night to make the treat for our Family Home Evening... "Maddy, I have an answer for your question: today I made the Oreo Truffles!"
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INGREDIENTS
1 package (18 oz) Oreo cookies
1 8 oz package cream cheese, softened
Almond bark or white chocolate, for dipping
Chocolate Chips, for drizzling
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DIRECTIONS
1. Crush Oreo cookies, cream center included, into small pieces. You can crush them in a food processor if you have one. We had fun crushing our cookies with a simple kitchen utensil.
2. Mix crushed Oreos and cream cheese until well-combined. The best way to do this would be with your fingers, though a bit messy!
2. Mix crushed Oreos and cream cheese until well-combined. The best way to do this would be with your fingers, though a bit messy!
3. Roll into one inch balls (we used a small cookie scoop to make sure they were all the same size) and place onto a baking sheet or tray.
4. Refrigerate until firm (3-4 hours) or place into the freezer for about an hour.
5. Melt white almond bark according to package directions. Using two forks, dip Oreo balls into white coating and place onto waxed paper to harden.
6. Once dry, melt chocolate chips with a bit of shortening and scoop melted chocolate into a Ziplock baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry.
7. Chill. They taste best cold!
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