Ingredients
The following ingredients have 32 Servings
- 15 oz package Oreos ((regular or double stuff))
- 8 oz cream cheese (softened)
- 1 tsp pure vanilla extract
- pinch sea salt
- 20 oz semisweet chocolate ((for coating))
Instruction
- Put Oreos in a food processor fitted with an “S” blade. Process until fine crumbs form, about 60-90 seconds. Pulsing to loosen any cookies that get stuck in the blades. Set aside. (If you don't have a food processor, you can place the cookies in a plastic bag and smash them with a heavy rolling pin until they are a fine powder).
- Combine vanilla, sea salt and cream cheese in the bowl of a standing mixer fitted with the paddle attachment and beat until fluffy (60 seconds).
- Add crushed Oreos and beat until combined.
- Line a large baking sheet with wax paper.
- Use a 1 TBS measuring spoon to scoop truffles, then roll into balls and set them in rows on the prepared baking sheet. Continue until all the Oreo mixture is used.
- Place the Oreo balls in the freezer to harden for at least 30 minutes (up to overnight – just wrap them with plastic wrap if you freeze for more than 3 hours).
- When you’re ready to make the Oreo balls, once they have hardened in the freezer, melt the chocolate for coating either in the microwave or over a double boiler on the stovetop (preferred method because it helps keep the chocolate warm throughout dipping).
- Dip hardened Oreo balls into the melted chocolate and place back on the wax-paper lined baking sheet to harden. If desired, sprinkle with crushed Oreos, sprinkles, etc. while the chocolate is still wet and not yet set.
- Let stand at room temperature for 60 minutes, or in the refrigerator or freezer for shorter to harden. If desired, drizzle more chocolate or white chocolate on top of the hardened Oreo balls for a finished look.
