3 Ingredient Oreo Bites Recipes
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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- Process Oreo cookies in a food processor until finely ground. If you don’t have a food processor, place cookies in a plastic bag and crush finely using a rolling pin.
- In a medium bowl, mix cream cheese and cookie crumbs until well combined. Refrigerate mixture for about an hour, then shape into 1-inch/2.5-cm balls and place on a baking sheet lined with parchment paper. Freeze until firm, about one hour (freezing will make the balls firm and easier to dip into the chocolate).
- Using two forks, dip and coat balls with melted white chocolate and place on parchment paper. Sprinkle with reserved cookie crumbs. Place in the fridge for 10 minutes, until chocolate hardens.
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- Crush the cookies. Place the cookies in the bowl of a food processor with the steel blade attached. Process until fine crumbs form. Editor’s Tip: No food processor?
- Combine with cream cheese. Place the cookie crumbs into the bowl of a stand mixer with the paddle attached. Add the softened cream cheese and mix together until thoroughly combined.
- Make the balls. Use a scoop or spoon to form 1-inch balls. Set the balls on your parchment-lined baking sheet.
- Chill. Place the baking sheet in the freezer and chill the Oreo balls for at least 20 minutes.
- Melt the chocolate. Follow the manufacturer’s instructions to melt the chocolate wafers. If you want to get a little colorful, you can substitute candy melts for the chocolate.
- Get dipping. Use a fork to dip each chilled ball in the melted chocolate. Gently tap the ball to remove any excess chocolate and then set back it on the parchment-lined baking sheet.
- Decorate. Immediately decorate each chocolate-coated ball with sprinkles or other edible decorations of your choice.
- Let it set. Let the chocolate set completely before serving or packing the balls for storage. Oreo balls can be tucked away in an airtight container in the refrigerator for up to five days.
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