Golden Oreo Truffles Recipes

GOLDEN OREO TRUFFLES NO BAKE

Steps:

• Add cookies to a food processor and process for 10 seconds until fine crumbs form. Add softened cream cheese and vanilla extract. Process for an additional 10 seconds until dough turns into a ball.
• Set out a baking sheet with parchment paper. Check to make sure baking sheet will fit in freezer and make space. Use a ta
• Use a tablespoon-size portion scoop (or cookie scoop) to measure dough into balls and shape with hands to smooth.
• Freeze Oreo Truffles for 30 minutes to harden and firm dough before going to the chocolate step.
• Microwave chocolate for 90 seconds at 50% power, stirring every 15-20 seconds until melted. Other melting methods below. If your chocolate is too thick, add a tiny amount (1/2 tsp) to your chocolate and mix until smooth.
• Dip balls into dipping chocolate and toss to coat. Let excess chocolate drip off. Place balls onto lined baking sheet and continue till all are done.
• Sprinkle truffles with decorate sprinkles while still wet.
• Freeze oreo truffles to harden chocolate, approx 20 minutes.
• Keep stored in air tight container in fridge. Tuffles should keep up to 2 weeks in fridge or 2 months in freezer.

GOLDEN OREO TRUFFLES

Steps:

• Place cookies (whole cookie-including cream center) in a food processor and pulse until crushed into fine crumbs. Pour crumbs into a medium bowl. Add cream cheese, then beat with a handheld or stand mixer fitted with a paddle attachment on medium speed until completely blended.
• Roll cookie mixture into 40 balls, about 1" in diameter. Place each onto a lined baking sheet. If mixture is too soft to neatly roll, refrigerate for 30 minutes.
• Once rolled, refrigerate balls for at least 1 hour. You need extra firm balls before coating.
• Begin melting white chocolate when balls are just about finished chilling. You can melt chocolate in a double boiler or microwave. If using microwave, place chocolate in medium heat-proof bowl. Melt in 30 second increments in microwave, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
• Remove balls from refrigerator and dip them in white chocolate. Place balls back onto baking sheet after you dip each one. Top dipped truffles with sprinkles. Allow chocolate to completely set in the refrigerator.

EASY OREO TRUFFLES

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.

TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.