by Oriannah Fast, inMagazine committee member
Prep: 10 minutes, plus overnight in fridge (or 30 minutes in the freezer)
Finishing: 30-45 minutes
What you need in the kitchen
1 pkg Oreos (regular)***
1 pkg cream cheese
1 pkg of chocolate almond bark
- Open the cream cheese and put it in your mixing bowl. It should be very soft and easy to stir. If you just took it out of the fridge, microwave it for about 30 seconds.
- Grind up the entire package of Oreos in the food processor. When done, you should have finely ground Oreo crumbles.
- Set aside 1/8 of a cup of crumbles for later use.
- Dump remaining crumbs into your mixing bowl on top of the cream cheese.
- Slowly stir the Oreo crumbles and cream cheese together until it looks like it has a thick brownie or fudge consistency.
- Place the mixture in the fridge overnight. If you don’t have time to let it sit overnight, you can put it in the freezer for 30 minutes. (Putting it in a cold space to set is the key to making the perfect truffles. The cold temperature makes the process of dipping the truffles into the chocolate a lot smoother.)
- Once you’re ready to finish the truffles, pull out your double broiler and fill the bottom with water about an inch and a half up from the bottom.
- Turn heat to medium.
- Put half of the package of almond bark into the broiler pan and let it melt.
- While the almond bark is melting, lay a piece of wax paper down on a nearby counter.
- Remove truffles from the fridge (or freezer).
- Spoon out small chunks of the truffle mixture and roll it into balls about a quarter-size in diameter.
- Once the almond bark is melted completely and all of your truffles are rolled, drop a truffle into the melted chocolate.
- Using a spoon, pick up the truffle and shake off any excess almond bark. Gently lay the truffle onto the wax paper.Repeat Step 14 until you are finished coating all the truffles in the almond bark.
Tip: If you are getting low on almond bark, feel free to use more from your original package.
- Once done, use a tiny bit of almond bark and plop one dab onto each of the truffles.
- Sprinkle some of the Oreo crumbles that you saved in Step 3 atop each truffle.
*If you have one. The first few times I made this, I put the cookies in Ziploc baggies and smashed them with a hammer. If you don’t have a food processor, get creative.
**If you do not have a double broiler, find two pots similar in size that can stack on top of each other nicely.
***A fun alternative to the traditional Oreo Truffle is the Mint Oreo Truffle. The entire process is the same aside from two key things: You will want to buy mint Oreos instead of regular and rather than a cookie crumble topping I opt for crushed-up Andes Mints.
This recipe was featured in the Spring 2015 issue of inMagazine.