Baileys truffles are an easy no-bake treat with a creamy Golden Oreo and Baileys-infused filling, coated in smooth chocolate. The addition of Irish cream makes the filling softer than traditional Oreo truffles, but with the right chilling steps, they hold their shape beautifully. These rich, chocolate-coated bites are great for holidays, gifting, or anytime you want a little boozy dessert.
Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
In a mixing bowl, beat the Oreo crumbs, softened cream cheese, and Baileys with an electric mixer until smooth and fully combined.
Cover and refrigerate the mixture for 30 minutes to 1 hour, until firm enough to scoop.
Scoop the mixture into 1 tablespoon balls, place them on a parchment-lined baking sheet. Freeze for 20-30 minutes until firm, then roll to smooth out the shape. Return to the freezer for another 30 minutes.
Melt the chocolate almond bark according to the package instructions.
Working in batches, dip each frozen truffle into the melted chocolate using a fork, tapping off any excess.
Place the dipped truffles back on the parchment-lined sheet and immediately add sprinkles if using.
Let the chocolate set at room temperature, then refrigerate until firm.
Notes
Store the truffles in an airtight container in the fridge for up to one week. Keep layers separated with parchment paper to prevent them from sticking together.For longer storage, freeze the truffles in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag for up to three months. Let them thaw in the refrigerator before serving.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.