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oreo peppermint truffles

Course Dessert
Total Time 1 hour
Servings 24 truffles

Ingredients

  • 1 (15-16 oz) package of double stuffed oreos
  • 1 (8 oz) package cream cheese, at room temp
  • 2 (12 oz) white chocolate candy melts
  • 1 cup crushed candy canes or peppermint crunch sprinkles

Instructions

  1. In a food processor, pulse the oreos for 2 to 3 minutes until everything is finely ground. Add the cream cheese and continue to pulse until fully combined. Transfer mixture from the food processor to a large bowl. Place bowl in the freezer for about 20 minutes to harden. Once the mixture is hard and not sticky, roll it into little 1-inch balls and place them on a baking sheet lined with parchment paper. Stick the baking sheet in the freezer another 20 minutes to allow the balls to harden more.

  2. Melt the white candy melts according to the package directions. Remove baking sheet from the freezer then dip the balls in white chocolate and transfer them back to the parchment paper lined baking sheet. While the white chocolate coating is still wet, sprinkle the crushed candy cane on top to garnish and then let the chocolate set and dry. Repeat until all the truffles are coated with white chocolate and sprinkled with crushed candy canes. To speed up the drying process, transfer the baking sheet into the freezer for 20 minutes. Once set, serve immediately or refrigerate the truffles and serve as needed. :)

Recipe Notes

Total time includes all cooling times.