These Oreo Truffles are SO EASY! They are also a great alternative for dessert if you’re tired of the same old brownie and cookie recipes.
The original recipe for these Oreo Truffles comes from my good friend, Jenny-Lyn. Jenny and I went to elementary school together in Ohio, but her family moved to Alabama not long after elementary school. When I moved to Birmingham for my TV job, we reconnected we have a great friendship that still lives today.
While living in Alabama, oftentimes, we’d have lunch together at Whole Foods, but sometimes she’d come over to my house and we’d craft together. We started a “Craft Club” that consisted of two people (me and her) and would exchange recipes while listening to music, drinking wine and gossiping. It was amazing!
Jenny now is married with two beautiful boys and lives in Minneapolis, and I’m back in Ohio but we still remain friends to this day even though “Craft Club” no longer exists. *tear*
I hope you enjoy one of Jenny’s recipes. This is honestly, the easiest dessert you’ll make and it’s guaranteed to be gobbled up quickly. *very kid-friendly*
You can use both white and milk chocolate for the shell, I personally prefer the white chocolate, but kids are sometimes freaked out by white chocolate so I like to make both.
Be sure to keep these stored in the fridge until ready to serve.
Enjoy! And Happy Friday!
4 Ingredient No-Bake Oreo Truffles
PREP TIME: 10 minutes
REFRIGERATE: 2 hours
- 1 package of Double Stuf Oreos
- 1 8 oz. package of Cream Cheese
- 4 oz. Baker’s White Chocolate Baking Squares
- 4 oz. Baker’s Semi-Sweet Baking Squares
- Take cream cheese out of fridge and bring to room temperature
- Crush 2 rows of Oreos in a plastic bag with a rolling pin or something heavier until crumbled (I pounded them with a meat pounder)
- Add crushed Oreos to a large mixing bowl with room temperature cream cheese, mix with an electric mixer until combined (most will stick to beater)
- Cover dough and refrigerate for 1 hour
- Line cookie sheet with parchment paper
- Roll chilled Oreo dough into balls and place on cookie sheet, refrigerate again for 30 minutes-1 hour
- Using a microwave safe bowl, melt one type of chocolate (be careful not to burn! Check on it often and stir) Allow chocolate to cool slightly before dipping balls
- Drop ball into chocolate and using a small spoon roll until coated
- Remove ball and place back on cookie sheet, you can add a few extra Oreo crumbles to the top of each ball if desired
- Repeat with second type of chocolate until all dough balls are covered
- Put back in fridge for 1 hour and until ready to serve, Enjoy!