Oreo Truffles

This recipe is one that I learned from my mom (who got the recipe from making them with my brother's girlfriend, MacKenzie, who always makes them with her mom) -- you can see all the family cooking going on. :-)

It has become my favorite dessert to make! I made it last week for Will's work potluck and none were brought home (and not just because he ate them all) so I think it's safe to say that they are a big hit.

This recipe involves 5-6 ingredients and they are NO BAKE! I will admit they do require a little patience and time to roll the truffle balls and dunk each one but it is completely worth the effort.

You can make variations of these depending on what flavor Oreos you use -- I used Mint Oreos so here is the recipe for Mint Oreo Truffles...

Mint Oreo Truffles

Ingredients:

• 1 bag of mint Oreo cookies
• 1 block of cream cheese
• 1 1/2 bags of semi-sweet chocolate chips
• 1-2 cubes of almond bark (optional)
• 1/2 cup of mini chocolate chips or Andes creme de menthe chips or green sprinkles (optional)

Directions:

1. Crush the Oreo cookies. I use my Cuisinart Smart Stick, which works amazingly, but you could use any type of food processor or even just a ziplock bag and rolling pin.
2. After the Oreo cookies are crushed, mix together with the cream cheese. There really isn't an easy way to do this except by hand, literally using your hands and kneading the Oreo crumbs into the cream cheese. It's messy but it works well.
3. After the Oreos are completely mixed in, roll the mixture into tiny balls (about 1/2" diameter). Place the truffle balls on a pan (I cover a pizza pan in tinfoil and that ends up being about the right size but you could use two big baking sheets or really any large portable surface because you don't cook them).
4. Once all of the mixture is rolled into tiny balls and placed on a pan, put the pans in the refrigerator for about an hour. (Note: if you are short on time, you can skip this step but it really helps to harden the truffle balls before the next step.)
5. After an hour, melt the bag of semi-sweet chocolate chips in a large measuring cup and take the truffle balls out of the refrigerator. To melt the semi-sweet chocolate chips, microwave for 1 minute, take out and stir, then microwave in 30 second intervals, taking it out and stirring it each time to make sure it is not getting burnt. Start with one bag of chocolate chips -- I normally always need slightly more than one bag.
6. When the chocolate chips are completely melted, start dipping the truffle balls into the chocolate. I find the easiest way to do this is to drop the ball in and then use a spoon to move it around and take it out. After dipping the truffle ball, place it back on the pan. Dip all of the truffle balls. 
7. The next steps are optional but add to the decoration of the truffles as well as add to the flavor a little:
• Melt 1-2 cubes of almond bark (may want to start with one and see if you need the second cube). Melt the almond bark the same way that you melted the chocolate chips - start with 1 minute, stir, do 30 second intervals with stirring in between. After the almond bark is melted, use a spoon to drizzle the almond bark over the top of all of the truffles. 
• Sprinkle mini chocolate chips, Andes creme de menthe chips, or green sprinkles over the top of the truffles. 
8. Refrigerate for at least another hour or two for the topping to harden. The truffles should be kept refrigerated when not serving.

Step 1 - Crushing the Oreos

Step 1 - What the Oreos should look like when completely crushed

After Step 2,  ready for Step 3 - Oreos and cream cheese are mixed, pan is ready for the truffle balls

After Step 3 - Ready to be refrigerated

Step 6 - Dipping the truffle balls into the melted chocolate chips

During Step 6 - Almost done coating all of the truffles

Step 7(a) - Drizzling the truffles with almond bark

The final product with almond bark drizzled and chocolate chips sprinkled over the top

Enjoy!

This makes about 55 delicious truffles total.