Brace yourself…because I’m about to use one of the most overused words on the food blogosphere to describe these oreo truffles:
It’s a word I’ve been avoiding since I started food blogging, but with these truffles, it’s inevitable. It’s really the first word that comes to mind when you’re savoring one (or two) of them. I actually halved this recipe because I thought it would be too much for my family to handle, but I wouldn’t recommend doing that. They go fast.
And guess what? No baking is required whatsoever. Just crushing, mixing, forming, and coating.
If the no-bake fact wasn’t able to persuade you to make these, how about this– there’s only 3 ingredients! Insane. They’re bite-sized, too…and as we all agreed upon last time, bite-sized = better. They’re a triple-threat.
I have nothing else to say. Make these today, love me forever.
Easy Oreo Truffles (adapted from Baker’s Chocolate Oreo Truffle recipe)
Makes about 35 truffles
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package Cream Cheese, softened (I used half full-cream and half fat-free)
- 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted (I used melting chocolate)
- Crush 4 of the cookies to fine crumbs in food processor (I didn’t use a food processor because
I couldn’t find itmy family was sleeping.); reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
- Crush remaining 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.
- Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
- Sprinkle with reserved cookie crumbs, or sprinkles.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.