Equipment

• Food processor or blender
• Hand mixer

Ingredients

• 1 (16-ounce) package Oreos (any flavor, classic is best for versatility)
• 1 (8-ounce) package cream cheese, at room temperature

Instructions

1. Prepare the Oreos: Pulse the entire package of Oreos (no need to remove the cream filling) in a food processor or blender until finely ground into crumbs.
2. Combine with Cream Cheese: In a mixing bowl, using a hand mixer, beat the Oreo crumbs and softened cream cheese together until thoroughly combined and smooth. The mixture should be firm enough to roll.
3. Form into Balls: Roll the mixture into uniform balls, about 1-inch in diameter. The exact number of truffles will depend on their size.
4. Chill: Place the rolled truffle balls on a parchment-lined baking sheet. Cover tightly and chill in the refrigerator for at least 1 hour, or in the freezer for 20 minutes, until firm. This step is crucial for easy dipping and shaping.

Recipe Notes

Storage: Store finished truffles in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to 1 month.

Santa Hat OREO Cookie Truffles (Decoration Instructions)

(Refer to the “Basic Oreo Truffle Recipe” above for the truffle base.)

Additional Ingredients for Decoration:

• 1 (12-ounce) bag red candy melts
• 1/2 cup white chocolate chips
• 18 to 20 miniature marshmallows
• White nonpareils sprinkles
• Vegetable oil (optional, to thin candy melts)

Instructions:

1. Shape the Base: After chilling your basic Oreo truffle balls, gently reshape them into tall triangles, resembling Santa’s hat. Return to the fridge for 15-20 minutes to firm up again.
2. Melt Red Candy Melts: Melt the red candy melts according to package directions. If too thick, add a teaspoon (or a few) of vegetable oil slowly, stirring until the chocolate reaches a smooth, dip-friendly consistency.
3. Dip Truffles: Place a triangle-shaped Oreo truffle on a fork. Spoon the melted red chocolate evenly over the entire truffle. Gently tap the fork against the edge of the bowl to remove any excess chocolate.
4. Add Marshmallow: Carefully slide the dipped truffle onto parchment paper. Immediately press a mini marshmallow onto the pointed tip of the hat before the chocolate hardens. Allow the truffle to set completely.
5. Melt White Chocolate: Once the red chocolate is firm, melt the white chocolate chips in 15-second bursts in the microwave, stirring well after each burst until completely smooth. You may need to re-melt if it starts to harden.
6. Decorate Marshmallow Trim: Dip just the marshmallow tip into the melted white chocolate, coating it lightly. Then, immediately dip the marshmallow into a bowl of white nonpareil sprinkles, shaking off any excess.
7. Decorate Hat Base: For the brim of the hat, dip the base of the red truffle into the melted white chocolate (or spoon it on for more control), then dip it into the white sprinkles.
8. Final Set: Allow the decorated Santa Hat truffles to harden completely at room temperature or in the refrigerator. Enjoy your festive creations!

Recipe Notes

Note 1: Chocolate can harden quickly. Work efficiently, and don’t hesitate to remelt the chocolate in short bursts as needed.

Storage: Store in an airtight container in the fridge for up to one week.

Reindeer OREO Cookie Truffles (Decoration Instructions)

(Refer to the “Basic Oreo Truffle Recipe” above for the truffle base.)

Additional Ingredients for Decoration:

• 3 cups milk chocolate chips
• 36 to 40 candy eyeballs
• 18 to 20 miniature red chocolate candies (or mini M&Ms / Red Hots)
• 1 bag pretzel twists
• Vegetable oil (optional, to thin chocolate)

Instructions:

1. Chill Truffle Balls: Ensure your basic Oreo truffle balls are well-chilled (1 hour in fridge or 20 minutes in freezer).
2. Melt Milk Chocolate: Melt the milk chocolate chips in the microwave in 15-second bursts, stirring diligently between each burst until smooth and fully melted. If the chocolate is too thick for dipping, slowly add a teaspoon or two of vegetable oil until it reaches a good consistency.
3. Dip Truffles: Place an Oreo truffle ball on a fork and spoon the melted milk chocolate over it, ensuring full coverage. Tap the fork to remove excess chocolate, then carefully transfer to parchment paper.
4. Assemble Reindeer Features: While the chocolate is still wet (it hardens quickly!):
   • Break pretzel twists in half to create antler shapes. Gently press two pretzel halves into the top of the truffle for antlers.
   • Press one miniature red chocolate candy (or your chosen red candy) onto the front for the nose.
   • Place two candy eyeballs just above the red nose.
5. Harden: Allow the Reindeer Oreo Truffles to harden completely at room temperature or in the refrigerator.

Recipe Notes

Note 1: Chocolate can harden quickly. Work efficiently, and don’t hesitate to remelt the chocolate in short bursts as needed.

Storage: Store leftovers in an airtight container in the fridge for up to one week.

Ornament OREO Cookie Truffles (Decoration Instructions)

(Refer to the “Basic Oreo Truffle Recipe” above for the truffle base.)

Additional Ingredients for Decoration:

• 1 (12-ounce) package green candy melts
• 18 to 20 Miniature Reese’s Cups
• 1 package pull-apart licorice (e.g., Twizzlers Pull ‘n’ Peel)
• Christmas sprinkles
• Vegetable oil (optional, to thin candy melts)

Instructions:

1. Chill Truffle Balls: Ensure your basic Oreo truffle balls are well-chilled (1 hour in fridge or 20 minutes in freezer).
2. Melt Green Candy Melts: Melt the green candy melts according to package directions. If needed, add a teaspoon or two of vegetable oil gradually, stirring until the chocolate is thin enough for smooth dipping.
3. Dip Truffles: Place an Oreo truffle ball on a fork and spoon the melted green chocolate evenly over it. Tap the fork to remove excess chocolate, then carefully slide the truffle onto parchment paper.
4. Add Sprinkles and Reese’s: While the green chocolate is still wet, gently sprinkle Christmas sprinkles over the truffle. Immediately press a miniature Reese’s Cup into the top center of the truffle.
5. Create Licorice Loop: Pull apart a strand of licorice, then cut a small piece. Fold it into a small loop, resembling an ornament hanger. Dip one end of the licorice loop into a tiny bit of the melted green chocolate (to act as glue) and press it onto the top of the Reese’s Cup. Hold in place briefly until secured.
6. Final Set: Allow the Ornament Oreo Truffles to dry completely at room temperature or in the refrigerator.

Recipe Notes

Note 1: Chocolate can harden quickly. Work efficiently, and don’t hesitate to remelt the chocolate in short bursts as needed.

Storage: Store leftovers in an airtight container in the fridge for up to one week.

Snowman OREO Cookie Truffles (Decoration Instructions)

(Refer to the “Basic Oreo Truffle Recipe” above for the truffle base.)

Additional Ingredients for Decoration:

• 3 cups white chocolate chips
• 1 container black pearl sprinkles
• 18 to 20 Orange jimmies sprinkles (can pick out from funfetti mixes)
• 36 to 40 miniature red chocolate candies (for earmuffs)
• 1 package pull-apart red licorice (for earmuff band)
• Vegetable oil (optional, to thin white chocolate)

Instructions:

1. Chill Truffle Balls: Ensure your basic Oreo truffle balls are well-chilled (1 hour in fridge or 20 minutes in freezer).
2. Melt White Chocolate: Melt the white chocolate chips in 20-second bursts in the microwave, stirring well after each burst until completely smooth. Consider melting in three smaller batches to keep the chocolate from hardening too quickly.
3. Thin Chocolate (if needed): If the white chocolate is too thick for dipping, slowly add a teaspoon (or a few) of vegetable oil, stirring until it coats the truffles well.
4. Dip Truffles: Place an Oreo truffle ball on a fork and spoon the melted white chocolate evenly over the ball. Tap the fork to remove excess chocolate, then carefully slide the truffle onto parchment paper.
5. Decorate Face: While the white chocolate is still wet (work quickly!):
   • Press two black pearl sprinkles for the eyes.
   • Add one orange jimmie sprinkle for the nose.
   • Use a few more black pearl sprinkles to create a smile for the mouth.
6. Add Earmuffs: Place two miniature red chocolate candies on either side of the truffle, where the ears would be.
7. Attach Earmuff Band: Pull apart a red licorice strand and cut a small piece to fit across the top of the truffle, connecting the two red candies. Gently press it into the top of the truffle between the two chocolate candies, securing it in place.
8. Final Set: Allow the Snowman Oreo Truffles to harden completely at room temperature or in the refrigerator.

Recipe Notes

Note 1: Chocolate can harden quickly. Work efficiently, and don’t hesitate to remelt the chocolate in short bursts as needed.

Storage: Store leftovers in an airtight container in the fridge for up to one week.

Christmas Heart OREO Cookie Truffles (Decoration Instructions)

(Refer to the “Basic Oreo Truffle Recipe” above for the truffle base.)

Additional Ingredients for Decoration:

• 1 (12-ounce) package green candy melts
• 18 to 20 red heart sprinkles (or mini heart cinnamon candies, or red candy melts for piping)
• Vegetable oil (optional, to thin chocolate)

Instructions:

1. Chill Truffle Balls: Ensure your basic Oreo truffle balls are well-chilled (1 hour in fridge or 20 minutes in freezer).
2. Melt Green Candy Melts: Melt the green candy melts according to package directions. If too thick, add a teaspoon (or a few) of vegetable oil gradually, stirring until the chocolate coats the truffles smoothly.
3. Dip Truffles: Place an Oreo truffle ball on a fork and spoon the melted green chocolate evenly over the ball. Tap the fork gently to remove excess chocolate.
4. Add Heart: Carefully slide the dipped truffle onto parchment paper. Immediately press a red heart sprinkle (or a mini heart candy) into the center of the truffle before the green chocolate hardens.
5. Final Set: Allow the Christmas Heart Oreo Truffles to dry completely at room temperature or in the refrigerator.

Recipe Notes

Note 1: For the heart center, you have a few creative options: red heart sprinkles, mini heart cinnamon candies, or even piping a heart shape with red candy melts. If you’re also making Santa Hat truffles, you can transfer some of the melted red chocolate into a small plastic bag, snip off the tip, and pipe on small hearts.

Storage: Store leftovers in an airtight container in the fridge for up to one week.