Ingredients

The following ingredients have 4 Servings
  • 16-18 regular Oreos
  • 4 ounces full-fat cream cheese, (softened)
  • 1 bag Andes Creme De Menthe Baking Chips

Instruction

  • No need to separate the Oreos - you'll use the cookie and the creme.
  • In a blender or food processor, process the Oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
  • Add in the softened cream cheese and mix until a thick, wet dough forms. This takes a bit of patience. Just keep stirring and you'll get there! (I recommend using a hand mixer.)
  • Roll the dough into even-sized balls/truffles.
  • In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't fully melted.
  • Coat the truffles in the melted chocolate. Shake off excess chocolate and place on a sheet pan lined with parchment paper.
  • Repeat by melting the rest of the chocolate and continue to dip the truffles. (I don't melt all the chocolate at once because it tends to harden fast!)
  • Let harden at room temperature before eating/placing in the plastic bag. (Store in the fridge if not eating/gifting right away.)