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» Pale Yellow

Cream together butter and sugar until pale yellow.

Oreo Truffles - Bling, bling

Tracy Byrne

 

Oreo truffles are barely a recipe and require zero cooking skill.  They are delicious, sweet, and adorable.  They can be dressed up or dressed down depending on the occasion. What always surprises me is how much people loves these.  I bake to impress and challenge myself, but what impresses me doesn't always impress others.  Most people like the simplest desserts the best, while I love the ones with 12 steps and are daringly decadent!

These Oreo Truffles were an order request for a co-worker who wanted something for a bridal shower with the colors white & silver, and a theme of "bling."  I hope these little guys lived up to the theme!

Oreo Truffles

Seen many places around the blog-o-sphere!

Yield - 40-48

1 package Oreos

8 ounces cream cheese (I always use 1/3 fat - I like to keep things healthy...)

1 pound candy melts

sprinkles or other decorations of your choice

  1. Crush Oreos to a fine crumb.  The easiest way is in a food processor.  I only have a mini one, so I can fit 7 Oreos in at once and I pulse until everything is nice and small.  You should not see any distinctive white bits.
  2. Smoosh (spell check doesn't like that word, but I don't know how else to describe the process) the cream cheese into the Oreo crumbs.  Just keep smooshing until it is all combined and looks like a stiff dough.
  3. Using a one tablespoon scoop, scoop the Oreo dough onto parchment paper.
  4. Roll each scoop into a round shape - I have poor rolling skills, hopefully your truffles will be perfectly round.
  5. Freeze the truffle until you are ready to dip.
  6. Make a double boiler by filling a small sauce pan with about an inch of water and then place a clean bowl on top of the sauce pan.  The bowl should not touch the water.  Heat the water gently, do not let it boil, keep it at a simmer.  Add the candy melts or chocolate into the bowl and stir every couple of minutes.  I have tried many ways to melt chocolate (or candy melts) and this way is by far the easiest, least messy, and most consistent.  Feel free to melt any way you like.  If the melted chocolate seems to thick, add a little shortening.  I often need to add shortening, this time I did not.
  7. I leave my bowl on the hot water while dipping.  Using toothpicks, dip each truffle into the chocolate and twist to coat.  Try and shake off any additional chocolate.  Place the truffle on parchment paper.
  8. After the first dipping hardened, I scooped extra melted candy melts into a baggie and pipped zig-zags over the top.  Quickly, I sprinkled silver sprinkles on top of the pipped candy melts.  After the candy hardened, I shook off the extra sprinkles and placed in a cute mini cupcake liner.