Description
Easy, no-bake Peppermint Oreo Truffles! Crushed Oreos, cream cheese, and a smooth white chocolate coating make these festive treats perfect for holidays or gifts.
Ingredients
Scale
- 1 package (14.3 ounces) Peppermint Oreo cookies
- 4 ounces cream cheese, softened
- 16 ounces white chocolate, chopped
- 1 tablespoon vegetable shortening
- Crushed peppermint candies, for garnish (optional)
Instructions
- Crush the Peppermint Oreos: In a food processor, pulse the entire package of Peppermint Oreos (filling and all!) until you have fine crumbs. Alternatively, place Oreos in a zip-top bag and crush with a rolling pin.
- Combine Oreo Crumbs and Cream Cheese: In a large mixing bowl, combine the crushed Oreo crumbs and the softened cream cheese.
- Mix Until Well Combined: Use an electric mixer to beat the Oreo crumbs and cream cheese together until smooth and uniform. The mixture should resemble a soft dough.
- Chill the Oreo Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Scoop and Roll: Remove the chilled Oreo mixture from the refrigerator. Use a small cookie scoop or a spoon to scoop out portions of the mixture (about 1 tablespoon per truffle). Roll each portion between your palms to form a smooth, round ball.
- Place on Baking Sheet: Place each truffle on a baking sheet lined with parchment paper or wax paper.
- Chill Again: Place the baking sheet in the freezer for another 15-20 minutes.
- Prepare the White Chocolate: Chop the white chocolate into small, even pieces. Place the chopped white chocolate in a heat-safe bowl.
- Melt Using a Double Boiler or Microwave:
- Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a simmer over medium heat. Place the heat-safe bowl with the chopped white chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate constantly until it is completely melted and smooth.
- Microwave Method: Microwave the chopped white chocolate in 30-second intervals, stirring after each interval, until it is completely melted and smooth.
- Add Vegetable Shortening: Once the white chocolate is melted, stir in the vegetable shortening.
- Prepare Your Dipping Station: Set up your dipping station. You’ll need the bowl of melted white chocolate, the baking sheet with the chilled truffle balls, and a plate or bowl with the crushed peppermint candies (if using).
- Dip the Truffles: Remove the baking sheet with the truffle balls from the freezer. Use a fork or dipping tools to carefully dip each truffle into the melted white chocolate, making sure it is completely coated. Gently tap off any excess chocolate.
- Decorate with Crushed Peppermint: Immediately after dipping each truffle, sprinkle it with crushed peppermint candies (if using).
- Place on Baking Sheet to Set: Place the dipped and decorated truffles back on the baking sheet lined with parchment paper or wax paper.
- Chill to Set: Place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate is completely set.
- Storing the Peppermint Oreo Truffles: Store them in an airtight container in the refrigerator for up to a week. They’re best served cold, so take them out of the fridge a few minutes before serving. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer-safe container. They’ll keep in the freezer for up to 2 months. Let them thaw in the refrigerator before serving.
Notes
- Make sure your cream cheese is softened for easy mixing.
- Chilling the Oreo mixture is crucial for easy rolling.
- White chocolate can seize easily, so melt it carefully using a double boiler or microwave in short intervals.
- Vegetable shortening thins the melted chocolate for a smoother coating.
- Work quickly when decorating with crushed peppermint, as the chocolate sets fast.
- For variations, try different Oreo flavors, extracts, coatings (milk chocolate, dark chocolate, candy melts), or sprinkles.
- To make vegan, use vegan Oreos, vegan cream cheese, and vegan white chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes