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Oreo Truffles | Can't Stay Out of the Kitchen | Oh my gosh, heavenly doesn't begin to describe these amazing #truffles. Made with #Oreos, #creamcheese & #chocolate & vanilla bark. Fabulous for any party. #dessert

Oreo Truffles

Teresa Ambra
These luscious truffles are made with an Oreo and cream cheese filling, then dunked in chocolate or vanilla bark and glazed with white chocolate or chocolate icing. Incredibly rich, decadent and heavenly. Great for any occasion.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 34
Calories 253 kcal

Equipment

  • 2 large sauce pans
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 food processor
  • 1 pastry blender
  • 1 large cookie sheet
  • waxed paper
  • 1 microwave oven
  • 2 small microwaveable dishes
  • 2 zip lock bags without the "stand and fill" bottoms

Ingredients
  

  • 16 oz. pkg. oreo cookies finely crushed, divided use
  • 8 oz. pkg. cream cheese softened
  • 16 oz. pkg. Candy Quik chocolate bark (you will actually only need about 8-oz. but it is easier to use all of it)
  • 16 oz. pkg. Candy Quik vanilla bark or substitute an 8-oz. white chocolate baking bar
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 2 tsp. Crisco shortening divided use

Instructions
 

  • Place Oreos in a food processor and pulse until fine crumbs form.
  • (I did this in three batches).
  • Reserve about 1/3 cup for topping.
  • Combine cream cheese with the remaining crushed Oreo cookies.
  • (I used a pastry blender).
  • Form into 34 balls and place on wax paper-lined cookie sheet in freezer for about 10-15 minutes.
  • Melt chocolate bark in one saucepan and vanilla bark in another saucepan. (Be very careful to use a very low setting for either vanilla or white chocolate bark or it will scorch).
  • Place each truffle on a large spoon and dip 17 balls into the melted chocolate bark.
  • Rotate until the entire ball is covered with chocolate coating. Shake off excess.
  • Place on wax paper-lined cookie sheet.
  • Dip the remaining 17 balls into the melted vanilla bark. Shake off excess.
  • Sprinkle half of the chocolate covered balls with reserved Oreo cookie crumbs.
  • Sprinkle half of the vanilla coated balls with reserved Oreo cookie crumbs.
  • Refrigerate all the truffles at least one hour.
  • After about 45 minutes, place semi-sweet chocolate chips and 1 teaspoon shortening in a glass measuring cup and microwave about 20 seconds.
  • Stir and continue microwaving in 10-15 second intervals until chocolate is melted and smooth.
  • Pour into a zip lock bag (NOT the "Stand and Fill" kind) cutting a small tip off one of the corners.
  • Pipe the chocolate mixture over top of the 7-8 remaining truffles made with white chocolate bark.
  • Do the same with the white chocolate chips and remaining 1 teaspoon shortening.
  • Pipe over top of the remaining 7-8 truffles made with the chocolate bark.
  • Refrigerate until ready to serve.

Notes

NOTE: I ground the Oreos in my vitamix, but it took three separate batches to process a full pound of Oreos.
 
NOTE: Vanilla bark or white chocolate bark must be melted over very low temperatures or it scorches very easily.
 
NOTE: Zip lock and other companies have gone to "stand and fill" bags. Those won't work to pipe icing. You'll have a real mess on your hands if you try to use them. You need the old fashioned zip lock bags for this to work.
Recipe inspired by Kraft.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 253kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 2mgSodium: 109mgPotassium: 72mgFiber: 1gSugar: 27gVitamin A: 6IUVitamin C: 0.01mgCalcium: 33mgIron: 2mg
Keyword chocolate, chocolate dessert, cookie, dessert, Oreos
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