OREO TRUFFLES

Oh, how I love these No-Bake Oreo Truffles, and let me tell you why…

Why #1: Did I say no-bake? OH YES I DID. Think serious Christmas baking happening right now and if you can make another dessert while another one bakes. Winning.

Why #2: Only THREE ingredients! Which translates to easy peasy. You can top the truffles with additional ingredients such as sprinkles and/or melted white chocolate to make them look prettier, but you really only need three key ingredients to make this thing taste wowza – lots of chocolate chips, lots of Oreos and a block of cream cheese.

Why #3: Well, hello! Did I just say these things are pure deliciousness? Not to mention addictive, like makes-you-dream-about-it addictive. To say I have developed an obsession with these little truffle thingies is an understatement.

HOW TO MAKE NO BAKE OREO TRUFFLES

Let me just say this though. Prior to this, I would never in a million years mix Oreo and cream cheese together, but I’m telling you, some things just work, and THIS is one of them.

Together they make this sweet, gooey, cake-like/brownie-like amazingness.

Crush the Oreos up in a food processor. Talk about a time-saver! That takes five seconds, literally. You can use a blender too if you have that instead.

After crushing up the Oreos, add softened cream cheese and mix/crush it further. This whole process takes less than a minute. It’s amazing. And kinda life changing.

Then shape the mixture into small 1-1 1/2 inch Oreo balls.

I like refrigerate the Oreo balls for about 20-30 minutes because it makes the process of dipping them into chocolate a lot easier if they are firmer.

I just dipped mine in cocoa powder, but you can dip them in melted chocolate and add sprinkles if you want them to look prettier.

When you are ready to dip them into chocolate, bring chocolate chips to a bowl and heat them in a microwave in 20-second increments.

That means putting it in the microwave for 20 seconds, bringing it out, stirring, putting them back into the microwave, and repeat until all the chocolate chips are melted.

Next, dipping techniques. This is the messy but fun part. Here are a few ways to do this:

• Sit ball on a fork and submerse it into the melted chocolate. You might need a spoon to assist in covering it completely in chocolate. Then place the chocolate-coated balls back onto the wax paper using the fork.

• Prick ball with toothpick, then dip into chocolate. Use this technique only if the balls are refrigerated, cold and firm; it will fall apart if it is not. You will probably also need a spoon to completely cover the ball with chocolate (especially if your bowl isn’t deep enough). Place the ball on the wax paper and gentle wiggle the toothpick to remove it from the ball.

After dipping all the Oreo balls into chocolate and placing them on wax paper, bring them back to the fridge to refrigerate for at least an hour. If you want to decorate the truffles with sprinkles, do so while the chocolate is still wet and before you refrigerate the truffles.

If you are decorating with white chocolate, wait until truffles are refrigerated. Then melt some white chocolate chips in microwave in 20-second increments, then add melted white chocolate into a zip lock bag.

Squeeze them into a corner and cut a small slit (start as small as possible) on the corners. Then you can squeeze the white chocolate out from the corner to draw thin lines (or anything really) on the truffles.

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OREO TRUFFLES

INGREDIENTS

• 14 oz Oreo cookie (1 standard package)

• 8 oz cream cheese block softened

• 16 oz semi sweet chocolate chips

• cocoa powder

• sprinkles optional

• white chocolate chips optional

INSTRUCTIONS

1. Crush up Oreos using a food processor or blender. If you don't have a food processor or blender, place Oreos into a zip lock bag and use a rolling pin or a mug to crush it up.

2. Add cream cheese to the crushed Oreos and mix well using a blender, food processor, or using a mixing spoon.

3. Roll mixture into a 1-1 1/2 inch ball and place on a plate lined with wax paper. Refrigerate for 20-30 minutes, or until Oreo balls are cool and firm (See Note 1).

4. Microwave chocolate chips in a bowl for 20 seconds, remove and stir, and repeat a few times until all chocolate chips are melted.

5. Once chocolate is melted, place Oreo ball on a fork and submerse it into the chocolate. Use a spoon to assist getting chocolate coated all over the Oreo balls. Place coated ball back onto the wax paper with the fork and gentle slide the fork out. Or, gently insert a toothpick into the Oreo ball and dip ball into chocolate. Also use a spoon to assist. Then place coated ball back on the wax paper and gently wiggle the toothpick to remove it.

6. Repeat Step 5 for all the Oreo balls. If decorating with sprinkles, add sprinkles to the top of Oreo balls before refrigerating it.

7. Refrigerate chocolate coated Oreo balls for at least 1 hour.

8. If decorating with white chocolate, melt white chocolate chips in microwave for 20 seconds and stir, then repeat until all white chocolate chips are melted. Place melted white chocolate into one of the corners of a zip lock bag. Cut a small slit in the corner and squeeze white chocolate out from the slit to draw thin lines onto the truffles. Refrigerate truffles for 10-15 minutes.

9. Serve and enjoy!