These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!

Easy Oreo Truffles

(16 ounce) package OREO Chocolate Sandwich Cookies, divided

(8 ounce) package PHILADELPHIA Cream Cheese, softened

(8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Easy OREO Truffles

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.


crowd pleaser. everyone always begs for these but i recommend the following:

1. don't use double stuf oreos (they fall apart, it's messy, just don't try it)

2. you can subsitute almond bark for the outer coating, it's delicious.

3. the chocolate outer coating is really really hard to put on the oreo balls so first make sure that you CHILL the balls. then melt the chocolate on low heat or microwave and my method of dipping (so that the balls wouldn't fall apart and get the chocolate all dirty) was to take two spoons and kind of roll it around / spoon chocolate onto the ball.  

(that's because the toothpick into an oreo ball sometimes causes the entire thing to fall apart)

I have been making these Oreo Truffles for years, and have used all different flavors of sandwich cookies...from Nutter Butter to Coffee & Cream Oreos. Each is delicious.  My favorite batch is the one where I add crushed BUTTERFINGER to the Peanutbutter Oreo cookie mixture.  I use about 2-3 regular sized candy bars to 1 pkg Oreos.  There are so many options with this recipe...


Good recipe - easy to follow and ingredients are non-threatening/easy to find.

A word to the wise.  I'm not great with baking that requires complete attention.  This does!  The part where you cover you Oreo "meatball" in chocolate.  

A few hints: as you melt the chocolate, stir constantly and stop as soon as all of the stuff is melted - even a smidge before you think it's totally done.  Use a slotted spoon and drop the cookie in and pour the chocolate over it.  Move quickly or else the chocolate cools and it's like walking in quicksand.

The toothpick thing didn't work for me and was discouraging in the beginning - despite chilling the stuff it didn't stay together and "muddied" the chocolate. The spoon method was much, much better.

Excellent!  I followed the advice to crush cookies in the processor AND then add the cream cheese via the same way.  You'll know it's well blended when the whole cookie mixture turns into a big blob...it won't be crumbly at all.  I also chilled the dough for about 15 min before rolling.  I then chilled the balls (in the freezer) for about 10 min while I melted the chocolate.  I dipped 1/2 the batch at at time & then melted the remaining 1/2 of chocolate for the 2nd tray of balls.  YUMMY.

I got this recipe for "Oreo Balls" at my cooking club cookie exchange last year and have had HUGE success with them. I made them for my hubby's company picnic and they were so well received that I had people actually asking if they could pay me to make them for their families for the holidays!  The recipe I have is the same as this except it calls for refrigerating the scooped balls for 1 hour before dippings, and also calls for dipping half of them in milk chocolate and half in white chocolate, then drizzling the opposite flavor over the top. (a slotted spoon works really well for both dipping and drizzling) An A+ recipe for sure!

These are great - and a hit at the party!  Really easy to make - I think the dipping worked well with using a teaspoon and fork - resting the truffle on the fork and using the spoon to pour the chocolate over.  I think the trick is to try and handle the truffle as little as possible and trying to keep them at the tip of the fork so that you can slide the fork out without having to touch the truffle when putting it back on the wax paper.  Chilling them for at least an hour helped (I think mine chilled for a little longer than an hour) and I kept them on wax paper on a metal cookie sheet to help keep them cool while I was dipping.  My next ones I'll try with a different cookie - probably nutter butters since after telling guests about this version, I got requests to make them next time with the peanut butter cookies!  I got many compliments so definitely making again :)
They are rich, so you can't have too many of these at one time - but maybe that's a good thing!

These guys are awsome and great for x-mas gifts. To make the chocolate coating look really gourmet melt 18 oz of semi-sweet chocolate chips or baking squares with 2 oz of paraffin wax(I use gulf wax found in canning section) and coat as specified in this recipe. I used a whole package of double stuff mint oreos and they were awesome. My husband went crazy over them. Next I will try nutter butter cookies.

Oh,MY, absolutely yum-o-licious! and sooo easy to make, definately put in fridge for an hour before dipping. I was kind of slow on the dipping, and I could tell the difference in ease by the time i got to the end...next time I will keep half in fridge while i dip the other half. Yum, Yum, Yummy!

Love these!!! They were the hit of Christmas!!! All gone at the end of the day and everyone wanted the recipe!  I drizzled white chocolate on the top instead of sprinkling the cookie crumbs on top. They looked fab!!! A HINT: I rolled the balls of cookie and put in the fridge - this firmed them up a bit, then I dipped them in the melted chocolate. (I also used a "double boiler" it works better on the chocolate IMHO). I am going to try peanut butter cookies and a dark chocolate or maybe even a mint cookie. The possiblilities are endless!!! Enjoy

Unless you plan on serving them directly from the refridgerator, then skip these all together.  Just 5 minutes on the table warms these up making them really gross inside and practically in-edible

easy oreo truffles

Total: 1 hours, 30 minutes

Servings: 2

Cost: $4.99 /serving

Author : Baker's

Ingredients

Instructions

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