Here's another quick St. Patrick's Day dessert - if you have time to run to the store, you can make them today!
Oreo Truffles have become very popular since Kraft published the recipe a few years ago. I have not made them until now, but they have a lot of potential! I made these with the Cool Mint flavor Oreos that are out right now, and I'm thinking the peppermint oreos with crushed candy canes on top would be great at Christmas. Or . . . what about the white chocolate ones decorated as snowman heads? I could even use a mini Oreo for his top hat!
The original recipe calls for you to reserve some crushed Oreos to roll the dipped truffles in, but I skipped that step and just added some green sprinkles.
Mint Oreo Truffles
1 8 oz. package cream cheese, softened
1 package (1.1 lbs.) Cool Mint Oreos
1 package (16 oz.) white chocolate or chocolate almond bark or white CandiQuik, etc.
Green sprinkles (optional)
Remove seven Oreos. Save them for the kids or for a late-night snack. Finely crush the rest of the Oreos in the food processor or in a plastic bag with a rolling pin. Mix them into the cream cheese - I used my stand mixer, but you can use a hand mixer or even a spoon if the cream cheese is soft enough.
Roll the truffles into one-inch balls and place on a waxed paper-covered cookie sheet. Freeze for one hour (or overnight). The colder they are, the easier they are to dip.
Melt chocolate in the microwave according to package instructions. Dip truffles using a fork or a toothpick, and tap the excess of on the side of the bowl. Place the truffle on the waxed paper-covered sheet. Tip: if the chocolate puddles at the bottom of the truffle, score around it with a toothpick - you'll be able to remove the excess easily.
Quickly add sprinkles, if using. The truffles will set up very quickly and should be stored in the refrigerator.
Makes about 30 truffles.