Ornament OREO Cookie Truffle
These Ornament Oreo Cookie Truffles are as fun to make as they are to eat! Creamy Oreo truffles get dipped in green candy melts, topped with sprinkles, and finished with a peanut butter cup and licorice loop to look just like tiny ornaments.
Equipment
- Food processor or blender
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 1 (12-ounce) package green candy melts
- 18 to 20 miniature peanut butter cups
- 1 package pull-apart licorice
- Christmas sprinkles
- Vegetable oil optional, makes the candy melts easier to work with
Instructions
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until it coats the truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork to remove excess chocolate (see note 1).
- Holding a small handful of sprinkles, sprinkle them gently over the truffle. Press a miniature peanut butter candy cup into the top of the truffle.
- Pull apart the licorice, then cut into a small piece. Fold into a small circle and dip in some of the melted chocolate. Press and hold on top of the peanut butter cup until secured.
- Allow to dry at room temperature.
Notes
Note 1: Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.
Storage: Store leftovers in an airtight container in the fridge.