It’s officially acceptable to start talking about Christmas! To celebrate this momentous annual occasion, I’m sharing these Peppermint Oreo Truffles, which are the perfect holiday treat.
Now, they may look intimidating because they’re an attractive dessert, but they’re really simple to make. And there’s the added bonus of only needing 4 ingredients.
Truffle Making Tips
Crush the Oreos WHOLE. Do not sit in your kitchen and scrape the white Oreo filling from each cookie. To be honest, that sounds like some form of torture.
I used vanilla almond bark for the coating. But you can use whatever you want, whether that be almond bark, candy melts, or melting chocolate. Just get at least 8 ounces because that’s exactly how much I needed.
For the crushed candy cane topping, I usually put candy canes in a ziploc bag and crush the candy canes with the bottom of a glass. But as I was strolling through Michael’s, I came across a bag of Candy Cane Crunch. I had a 50% off coupon (I think it was $3-4) so I threw a bag in my cart. So if you don’t want to spend time crushing candy canes, head to Michael’s and grab a bag of this stuff.
To keep the white chocolate white, refrigerate the truffles for at least one hour. Then, melt a little bit of chocolate at a time, dip the truffles, and repeat. As a result, the chocolate won’t get as dingy-looking from the dark truffles.
One of the things I love about this recipe is that these can be made a day or two in advance. Just keep them in the fridge until you’re ready to serve them.
- 16 oz. package regular Oreo cookies
- 8 oz. package cream cheese
- 1 1/2 teas. peppermint extract
- 8 oz. melting chocolate candy coat, OR almond bark (melted)
Crush (whole) Oreos into fine crumbs; place in medium bowl.
Add cream cheese and peppermint extract to the crushed Oreos; mix until well blended.
Refrigerate mixture until firm, about one hour.
Roll cookie mixture into balls, about 1-inch in diameter.
Dip balls in chocolate/candy melt/almond bark; place on wax paper.
Sprinkle with crushed candy canes immediately after placing on wax paper.
Refrigerate until firm, about 1 hour.
Store truffles, covered, in refrigerator.
Yields about 20-30 truffles.
• Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor
• If you want a drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.
• To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.