Ingredients
- 36 Oreos (I used mint filled Oreos instead of the original, but you can use either. I just wanted to make mine extra minty )
- 8 oz cream cheese, softened
- 16 oz. white chocolate chips
- ¼ cup crushed candy canes or peppermint candies, for decorating
Instructions
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
- Add the cream cheese and pulse until the mixture is well combined and smooth.
- Line a rimmed baking sheet with parchment paper.
- Scoop the mixture into balls about 1-inch in diameter. I like to use cookie scoop.
- Place the cookie balls in the freezer until well chilled, at least 1 hour.
- Remove truffles from freezer and dip in melted chocolate.
- Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set.
- Store the truffles in an airtight container in the fridge for up to 5 days.
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