Lee Ann 
These OREO Truffles are a decadent guilty pleasure. From the crunch of the chocolate shell to the rich silky center, you’ll be hooked after just one bite.
I wanted to try these truffles for a long time. Normally for my husband’s birthday, I make him this banana cream pie. But this year I wanted to do something different and I needed to be able to make it dairy free so I could eat it too! (You can definitely make this with dairy as well). So I made him my Chocolate Mayonnaise Cake and topped it with some whipped vanilla frosting (by Duncan Hines, which is dairy free) and then made these to put on top. We brought the cake to our couples bowling night and shared with a few friends and everyone loved it!
Ingredients
Truffles
- 1 package OREO cookies
- 8 oz cream cheese (dairy free) I use Tofutti brand
Chocolate Coating
- 1 cup chocolate chips I use Enjoy Life brand
- 1 tablespoon Canola oil any flavorless oil will do
- 2 tablespoons sprinkles optional
Servings: truffles
Instructions
- Put the OREOS in a food processor and pulse until they become fine cookie crumbs
- Add the cream cheese and pulse until well combined
- Put the mixture in the refrigerator for about 15-20 minutes
- Line a baking sheet with wax paper and use a small cookie scoop to evenly separate and then roll to form 18 evenly sized balls
- Put the balls in the freezer for 20 minutes to set
- Melt the chocolate chips and oil in a double boiler on the stove or in the microwave for about 2 minutes (in 30 second intervals)
- Roll the balls in the chocolate to coat them evenly - or if you are lazy like me, pour the chocolate over top each ball and cover them as much as possible and then put the sprinkles on top while the chocolate is still wet (optional)
- Put them in the refrigerator for at least 20 minutes to harden - store in a tightly covered container and keep in the refrigerator until you're ready to eat them
- Eat them as is or put them on top of a cake for that WOW factor!
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