Oreo crumbs + cream cheese + dipped in chocolate = heaven.
Prep 20 minutes
Resting time 1 hour
Total 1 hour 20 minutes
Servings 36 to 48 balls
Calories 120 kcal
package Oreo cookies (33 to 36 cookies), crushed into fine crumbs
at room temperature
semisweet chocolate chips
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).
- Use the entire Oreo cookie (including the filling) for this recipe.
- You can substitute refined coconut oil for the vegetable shortening if you prefer.
Nutritional values based on one ball
Amount Per Serving
Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 70IU1%
* Percent Daily Values are based on a 2000 calorie diet.