I’m not quite sure why it has taken me this long to try and make these but alas I finally did! I made them for a friend for his birthday, hence the super cute celebration sprinkles! I had some regular Oreos and cream cheese that needed to be used up, so when I stumbled across this Golden Oreo version from Sally’s Baking Addiction and I decided to make the traditional version.
I combined the Kraft recipe with Sally’s preparation and they turned out marvelous! I also used Ghirardelli 60% cocoa chocolate chips for the coating which made them taste dark and dreamy. I definitely want to try the Golden Oreo version next!
makes 22 truffles
- 19 Oreos (or 1/2 package of Oreos)
- 4 oz cream cheese, softened
- 8 oz Ghrirardeli 60% cacao bittersweet chocolate chips
Crush the Oreos using either a food processor or by placing them into a bag and using a rolling pin. Mix the Oreo crumbs and the cream cheese until combined. Shape them into 1 inch round balls and place them on a baking sheet or tray lined with parchment paper or wax paper. Place into the freezer for 30 minutes.
Melt the chocolate chips either over low heat on the stove or by microwaving. Dip the balls into the chocolate and place them onto the prepared tray. Top with sprinkles immediately. Refrigerate the truffles for at least 20 minutes and then enjoy! Store the uneaten truffles in the refrigerator.