So…pretty sure I’ve been baking up a storm this week. From cookies, to candies, to cakes, to cupcakes (which actually failed miserably in the “looks” department, so were turned into a trifle!) — you name it. Most was in preparation for my annual Christmas party last night (30+ people crammed into my tiny bungalow), and the rest for Christmas gifts galore. I love this season!!

Anyway, of all the little bite-sized desserts I’ve made over the years, these classic little oreo truffles (a.k.a. “snowballs” or “dirty snowballs”) still always prove to be a crowd favorite. And one of my favorites as well. :) What’s not to love about Oreos, cream cheese, and chocolate??

So if you’ve always enjoyed these at parties and have yet to try making them, you must give it a try! This would also be a great recipe to get your kids involved in the kitchen, rolling and helping dip these little guys. I’ve also included some fun variations below if you’re up for a twist on a classic. Enjoy!!

Oreo Truffles Recipe
(Original description of a classic recipe)

Ingredients:

• 1 (16 oz.) package Oreo cookies
• 1 (8 oz.) package cream cheese
• 1 (24 oz.) package white almond bark, or good-quality white chocolate chips
• Optional: shortening (to thin out the chocolate)
• Optional: 1 cup semi-sweet chocolate chips for drizzling
  

Method:

In a food processor, mix together the oreos and cream cheese until they are well-blended. (If you don’t have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.) Remove, and then shape the dough into little balls about 1″ in diameter. Chill the balls in the refrigerator for at least 1 hour. (Or pop them in the freezer for 15 minutes.)

Meanwhile, melt the almond bark (or white chocolate chips) in a double boiler or carefully in the microwave. If it is too thick, feel free to stir/melt in a tablespoon or two of shortening to thin it out. Then begin dipping each of the balls by dropping them one-at-a-time into the chocolate, and then carefully removing them with a fork (let the excess chocolate drip through the prongs), and then set them to dry on wax paper or aluminum foil.

Optional chocolate drizzle: Melt 1 cup of semi-sweet chocolate chips in the microwave or double-boiler. Then spoon mixture into a pastry bag with a small tip, and use it to pipe your favorite lines or pattern on the truffles. OR, spoon the mixture into a small ziplock bag, seal it, and then cut a tiny hole in one of the bottom corners and use it to pipe your design. OR, simply dip a fork in the chocolate mixture, and swish it back and forth over the truffles for a fine drizzle.

Ali’s Tip:

Other variations on this recipe might include:

Ingredients:

• Switch the chocolates, so that you dip the truffles in dark/milk/semi-sweet chocolate, and then drizzle with white chocolate
• Use mint Oreos for “mint truffles”
• Add in 1/2 tsp. of your favorite extract to the Oreo mixture (almond, hazelnut, etc.)
• Add in 1 tsp. ground instant coffee for “mocha truffles”

Toppings:

• Finely crushed oreos
• Finely crushed peppermints (for “mint truffles”)
• a coffee bean (for “mocha truffles”)