These truffle balls are decadent with only three ingredients to get from start to finish! The cream cheese binds them together nicely and gives them a decadent richness for the upcoming holiday and all of the gatherings involved. You can swap out peanut butter or go half and half between the cream cheese and PB. I used low fat cream cheese and ‘generic’ oreos to save a few calories and a few bucks. These would also be great with grasshopper cookies or golden oreos or pretty much any ‘drier’ cookie. In fact, I think I’ll try them with those amazing grasshopper/thin mint cookies next time. My mouth is watering already!
Anyway, these do get sticky once you mix the cream cheese in, so make sure your work station is ready. Small hands can dig in and help out with no problem, making this a fun activity for all! I put sprinkles on mine while the chocolate was still wet so they would stick while setting up.
Makes approximately 4 dozen truffles
- 1 pkg. (8 oz.) cream cheese, softened
- 1 pkg. (1 lb. 2 oz.) Oreos (generic are fine, it’s what I used)–set a few aside if you want to crumble them on top of the balls later
- 2 pkg. (8 squares each) candy melt for coating balls
- Thoroughly mix cookie crumbs with cream cheese.
- Form crumb-and-cream-cheese mixture into balls, approximately 1-inch across each (but don’t worry too much about being exact here. They will come out delicious no matter the size!) and place onto a cookie sheet that has previously been lined with wax paper.
- Put the formed balls into the fridge for 30 min. or in the freezer.
- Melt the chocolate. There are many ways to do this. I used the double broiler method to keep the chocolate warm but the microwave will work just fine.
- Coat previously formed balls with chocolate and return to the lined cookie sheet.
- Sprinkle balls with cookie crumbs
- Refrigerate for one hour.
- You are done! You are now free to package, freeze, and eat. (Of course, you were free to eat during the entire process.)