Reindeer OREO Cookie Truffles
These Reindeer Oreo Truffles are almost too cute to eat—almost! Creamy Oreo truffles get dipped in chocolate, then decorated with pretzel antlers, candy eyes, and a bright red nose.
Equipment
- Food processor or blender
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 3 cups milk chocolate chips
- 36 to 40 candy eyeballs
- 18 to 20 miniature red-colored chocolate candies
- 1 bag pretzel twists
- Vegetable oil optional, to make the chocolate 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 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 20 minutes in the freezer.
- Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring between each burst for 15 seconds until the chocolate is melted. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different, so if needed, I just add the oil slowly until the chocolate can easily coat the Oreo cookie truffle (see note 1).
- Break the pretzels in half and press into the melted chocolate at the top. Press a red chocolate candy candy for a nose and then place 2 eye candies above the red candy for eyes.
- Allow to harden 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.