Tomorrow morning, I am leaving for our annual beach retreat, one of my favorite things all year. The ladies of my church get away to Fort Caswell every year and it’s the most fun. Soaking in the beauty of the coast, growing closer to my sisters in Christ, and delving into His word never fails to leave me coming home refreshed, rejuvenated, and recharged.
Being the Baptists that we are, of course the food is one of our favorite parts of the trip. So, this year, I decided to take oreo truffles and the recipe is too fun and easy not to share. I make these pretty frequently and each and every time I think to myself I really need a food processor. I will probably never actually buy a food processor, and I’ll still be thinking that to myself when I’m making oreo truffles as a 90 year old with a sweet tooth (beating a bag of oreos with a rolling pin like a crazy lady). Oh well…
- regular oreos (not double stuffed)
- a package of cream cheese, room temperature
- meltable white chocolate, dark chocolate, milk chocolate (or all three)
- mini cupcake liners (optional)
- a ziplock bag and rolling pin (or a food processor…)
- First, crush oreos.
- Then, in a bowl, combine crushed oreos with room temperature cream cheese.
- Roll into small balls and place on a baking sheet lined with parchment paper.
- Refrigerate (do not freeze) for 30 minutes to an hour.
- Melt chocolate and completely cover each oreo ball. To do this, I used a toothpick and rolled the ball over once on the parchment paper to cover the puncture.
- Optional: sprinkle crushed oreos on the top of truffles right after they’re dipped so that the topping will “stick.”
- Also optional: once the coating has hardened, drizzle the opposite colored of melted chocolate on top to decorate. –
These little bite sized treats are so delicious and easy to make.