Oreo truffles have been circling around the web for a few years now and I have been wanting to try them for quite awhile. They have very few ingredients and require no cooking at all which equals a very quick and fun holiday treat to hand out to friends and family.
This time of year also means the return of the amazingly delicious Candy Cane Joe-Joe’s at Trader Joe’s. These cookies are super addictive and they sell out of the stores very quickly. In case you don’t know what Candy Cane Joe-Joe’s are, they are an oreo like cookie that has candy cane candies crunched up into the cream centers. If you like mint and chocolate, then these cookies are for you! One of my favorite ways to eat them is crunched up on top of a bowl of vanilla ice cream. So simple, yet so divine!
So, since I was able to stock up on these amazing cookies and I have been wanting to try out these Oreo truffles that are all over the web, I thought why not combine the two together into one delicious holiday treat. Then to top them off I pulsed some candy canes in my food processor and sprinkled those on top for a little extra crunch and peppermint flavor.
These little candies are absolutely delicious and so super simple to make. Any of your friends and family would love to get one of these little treats from you this holiday season. So if you need a quick, easy and delicious holiday treat for a party or to hand out, then look no further, this is the treat for you! Hope you all have a pepperminty Christmas this year!
Candy Cane Oreo Truffles
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1 package Oreo cookies (I used Candy Cane Joe-Joe’s from Trader Joe’s)
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Crushed candy canes
Crush the Oreos (pretty much the whole package, minus a handful, will do) until finely ground. A food processor does the best job, but if you don’t have one, you can put the cookies in a ziplock bag and use a rolling pin.
Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
In a small bowl, microwave the chocolate chips and oil in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Top with crushed candy cane (I crushed mine in the food processor). Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
Store in an airtight container in the refrigerator for up to 2 weeks.
Adapted from: Brown Eyed Baker