Description
Celebrate the 4th of July with these festive and delicious Oreo truffles. Combining crushed Oreo cookies, creamy softened cream cheese, and smooth white almond bark, these bite-sized treats are coated in layers of melted red and blue candy melts with fun sprinkles for a patriotic touch. Perfect for parties and easy to prepare with minimal cooking, these truffles chill and set quickly for a crowd-pleasing dessert.
Ingredients
Truffle Base
- 36 Oreo cookies
- 8 ounces cream cheese, softened
Coating
- 1 pound white almond bark
Decorations
- 6 ounces red candy melts
- 6 ounces blue candy melts
- Sprinkles, as desired
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to keep the truffles from sticking while they chill and set.
- Crush cookies: Using a food processor or placing cookies in a large resealable bag and crushing them with a rolling pin, crush all 36 Oreos into fine crumbs to form the base of the truffles.
- Mix cookie crumbs and cream cheese: In a large bowl, combine the cookie crumbs with the softened cream cheese. Mix thoroughly until the mixture is well combined and forms a cohesive dough.
- Form truffle balls: Use a small cookie dough scoop to portion out the mixture and shape each portion into smooth balls by rolling them between your hands.
- Chill truffles: Place the shaped truffle balls on the prepared baking sheet and refrigerate for at least 30 minutes to firm up, which helps when dipping in chocolate later.
- Melt white almond bark: Break the almond bark into squares and place in a microwave-safe bowl. Heat in the microwave for 1 minute, stir, then heat in 10-20 second intervals, stirring between each until just melted but still a few unmelted bits remain. Stir until smooth.
- Dip truffles: Using a fork, dip each chilled Oreo ball into the melted almond bark coating, tapping off excess chocolate. Place dipped truffles back onto the parchment-lined baking sheet.
- Let coating harden: Allow the coated truffles to harden at room temperature for about 10-15 minutes. Repeat dipping with another layer of white almond bark if desired for a thicker coating, then let harden.
- Prepare colored candy melts: Melt the red and blue candy melts separately in two microwave-safe bowls. Heat for 30 seconds, stir, then continue heating in 10-20 second increments until smooth with just a few small unmelted bits that you stir away.
- Decorate truffles: Transfer each melted candy melt color into plastic squeeze bottles. Drizzle the red and blue candy melts over the hardened white-coated truffles in decorative patterns for a patriotic look. Immediately add sprinkles if desired to adhere to the wet candy melts.
- Store: Store the finished truffles in an airtight container in the refrigerator until ready to serve, keeping them fresh and firm.
Notes
- The softened cream cheese should be soft enough to blend easily but not warm or melted.
- Ensure the Oreo crumbs are finely crushed for the smoothest truffles.
- Using a cookie scoop helps achieve uniform size for even coating and chilling.
- Be patient when melting chocolate to avoid burning; stir well between intervals.
- Colored candy melts can be drizzled creatively for a fun and festive 4th of July design.
- Store truffles refrigerated and consume within 3-5 days for optimal freshness.
