Instead of the traditional Christmas cookies, my mother-in-law makes Christmas candies – orange balls, Oreo truffles, peanut butter balls, turtles, coconut balls… Since we won’t be home for the holidays this year, I decided to treat my husband to two of his favorites – the Oreo Truffles and Peanut Butter Balls for our annual holiday party.
Two notes about this recipe. First, I credit the recipe to my mother-in-law, as I used what she gave me. However, there are many Oreo truffle recipes out there, with slight variations – for example, Bakers Chocolate has a recipe on AllRecipes that uses Bakers Chocolate as the chocolate coating instead of candy-melts.
Secondly, although these have cream cheese in them, my mother-in-law never refrigerated them, but rather kept them at room temperature in an air tight container.
Anyway, this is the first time I’ve made truffles, or anything that involved dipping in chocolate, so they aren’t that pretty but they were good!
Dec 2009 Update: I tried making these with white chocolate instead of candy melts, and the white chocolate just did not work – it was way too think. However, we did use plain bittersweet chocolate, melted, and that worked just fine if you don’t have candy-melts on hand.
Yields: About 6 dozen truffles
- 1 package Oreos, crushed
- 1 8-oz package cream cheese
- 2 bags white-chocolate candy-melts
Line two baking sheets with wax paper or parchment paper.
Microwave cream cheese for 30 seconds or so, until soft enough to stir.
Using a wooden spoon, combine Oreos and cream cheese. If your Oreos were in larger chunks, you should be able to crush them with the spoon, so that the cream cheese and cookies are well blended.
Roll into balls, slightly smaller than a golf ball and refrigerate for at least an hour.
Melt white chocolate in microwave, stirring until completely melted.
Dip Oreo balls in white chocolate and place back on wax paper to solidify again.
Keep the Oreos in an air-tight container in a cool place or refrigerate until serving.