Ingredients
Scale
- 36 Oreo cookies (1 standard package)
- 8 oz cream cheese, softened
- 16 oz white chocolate melting wafers
- Edible silver dust or black sanding sugar for decoration
Instructions
- Place all Oreo cookies (cream filling included) in a food processor and pulse until you have fine crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin until uniformly fine.
- Transfer crumbs to a mixing bowl and add softened cream cheese. Use a spatula or your hands to thoroughly combine until the mixture is uniform and holds together when pressed.
- Roll tablespoon-sized portions of the mixture between your palms to form smooth, compact balls. Place on the prepared baking sheet. Chill in refrigerator for at least 30 minutes to firm up.
- Melt white chocolate wafers according to package instructions. Using toothpicks or dipping tools, coat each truffle completely in melted chocolate, allowing excess to drip off. Return to parchment paper and immediately sprinkle with silver dust or black sugar before the chocolate sets.
Notes
- Store in an airtight container in the refrigerator for up to 1 week
- For longer storage, freeze for up to 3 months
- Try dark chocolate coating for a ‘Dark Side’ version
- Add edible blue food coloring for a ‘Neuralyzer Glow’ effect
- Prep Time: 30 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 truffle
- Calories: 120 Kcal
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg