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.
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!