Mint Oreo Truffles
Brimming with minty goodness, these mint Oreo truffles are packed with so much rich and decadent flavor.
Servings: 12
Calories: 446kcal
Ingredients
- 8 ounces cream cheese, room temperature
- 38 finely crushed mint Oreo cookies, with cream centers, I used a food processor to crush my cookies (approximately 4 cups)
- 12 ounces chocolate almond bark
- 1 cup green candy melts, optional garnish
Instructions
- Using either a stand mixer or a handheld mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.
- Add the crushed cookies and continue to beat the cream cheese mixture until well incorporated. Cover tightly with plastic wrap and refrigerate for 1 hour.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop to scoop the Oreo mixture. Roll the scoops into balls and place them on the prepared baking sheet.
- Add the chocolate almond bark to a medium-sized heat-safe mixing bowl. Heat in the microwave for 1 minute, and stir well. Continue heating in 30-second intervals until completely melted and smooth.
- Roll each truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet.
- Once all the truffles are coated, add the green candy melts to a small heat-safe bowl and microwave in 30-second intervals, stirring after each interval until smooth. Use either a fork, a drizzle spoon, or a small squeeze bottle to lightly drizzle the melted green candy melts over the coated truffles. Allow the truffles to harden completely before serving.
Notes
- If you use a food processor to crush the chocolate cookies into fine crumbs, I have found it much easier to crush them in batches. The chocolate sandwich cookies are usually packaged in rows of 3, and that’s how I break up the batches. If you don't have a food processor, you can also crush them in a Ziploc bag with a rolling pin.
- Always make sure the cream cheese is softened to room temperature to help avoid cream cheese lumps in the truffle dough.
- Don’t skip the chilling time. The chilled balls will be much easier to work with than ones at room temperature.
Nutrition
Calories: 446kcal | Carbohydrates: 53g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 223mg | Potassium: 114mg | Fiber: 1g | Sugar: 42g | Vitamin A: 255IU | Calcium: 26mg | Iron: 5mg