Oreo truffle balls are a simple and delicious no-bake dessert made with just three ingredients: crushed Oreo cookies, cream cheese, and chocolate coating. They're easy to make, freezer-friendly, and easy to customize for any occasion.
1(14.3 ounce)package of Oreo cookies not Thins or Double Stuffed
1(8 ounce)brick-style cream cheeseroom temperature
8ouncesvanilla almond bark
8ounceschocolate almond bark
Instructions
Line a large baking sheet with parchment paper and set aside.
Crush the Oreos into a fine crumb using a food processor. Do not remove the cream filling from the center of the cookies.
Add the crushed Oreos and cream cheese to a large bowl and beat with an eclectic mixer until well combined.
Roll tablespoons of the mixture into balls and place them on the parchment-lined baking sheet.
Freeze the truffle balls for at least 30 minutes or until firm
Melt the almond barks in separate bowls following the package instructions.
One at a time, dip half of the truffle balls in the vanilla almond bark using a fork. Gently tap off the excess coating and place them back on the baking sheet.
Repeat the process with the remaining Oreo balls and the chocolate almond bark.
Add the leftover almond barks to two small piping bags and drizzle over the truffles.
Place the truffles in the refrigerator for 30 minutes to set, or allow the almond bark to set at room temperature.
Notes
Store in an airtight container in the refrigerator for up to two weeks.
The truffles can be frozen for up to three months. Allow the truffles to thaw in the refrigerator before enjoying.
Use full-fat brick-style cream cheese for the richest, creamiest texture.
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.