Peppermint Oreo Truffles
Servings: 28 Truffles
Ingredients
- 1 (8 oz) package cream cheese room temperature
- 1 package Oreos original family sized
- 12 oz Baker's Chocolate all semi sweet or mix them (unsweetened, semi sweet and German)
- 5 peppermint candy canes
Instructions
- Add 2 ½ sleeves of the Oreos into a gallon bag or food processor. Beat with rolling pin or in food processor to small grinded pieces.
- Place cream cheese in bowl and add Oreo bits. Mix together thoroughly until fully combined.
- Cover baking tray with wax paper. Roll Oreo mixture into 1 inch balls. Place on wax paper tray.
- Unwrap the candy canes and place in gallon bag. Beat with rolling pin into small pieces. Set aside.
- Place chocolate in microwaveable bowl. Microwave in 30 second increments until melted, stirring between to prevent burning the chocolate.
- Coat each truffle with chocolate and place back on wax paper tray.
- Finish off any remaining chocolate on top of the truffles. Sprinkle the crushed peppermint candy canes on top of each truffle.
- Place the baking tray in the fridge for at least 30 minutes or until set.
- Serve and enjoy!
Notes
Truffles should be stored in the fridge and can be served cold or room temperature for up to 5 days.