Oreo Truffles


It’s my hubby birthday today!  Woohoo!  For just about a month and a half, I am older then him.  He likes joke around and and bring that up from time to time that I am the older one of the two of us.  (Such a funny man I found to marry).  We spend the majority of the year at the same age, just September and most of October I’m “old” and a “cradle robber.”

Unfortunately for him, his schedule today is quite full.  He won’t be getting home until after the kids are in bed.  Luckily though, he had a break that lined up with my schedule and we met for a late lunch.  It’s a rare day that we eat in so much peace and quite and we hardly make time to go out to eat with just the two of us.  It was lovely.  We had adult conversations without being interrupted to talk about Pokemon or to grab something that fell on the floor.  It makes me think how much we took that for granted before we had kids.

Instead of the stereotypical cake for his birthday, I made these delicious treats for him (and me)!  Making these proved to be perfect as I had some packed in my car today when I went to meet him for lunch.  We stopped by my car on the way out and both enjoyed the treat before having to part ways.

Have you ever tried an Oreo Truffles before?  They are amazing.  If you haven’t had these truffles before, you need to go buy some Oreos and make them ASAP.  They are super quick and super yummy!  And BONUS, they are no-bake.  They seriously couldn’t be any easier!

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Oreo Truffles:
1 package Oreos
4 ounces (1/2 a box) of plain cream cheese
Almond Bark (approximately 6 sections)

1. Place entire package of Oreos in the food processor.  Process until all of your Oreos are a fine powder.  Remove a small amount of Oreo powder to be saved for the sprinkle on top.  (You will need probably about 3-4-ish tablespoons total, depending on how liberal you are with sprinkling it).
2. Add 4 ounces of plain cream cheese to the food processor.  Blend until the mixture starts to form a ball.
3. Using your hands, form balls with the Oreo mixture.  I used a Pampered Chef scoop to get a consistent amount.  You can find a similar product here: Wilton Stainless Steel Cookie Scoop, Small  or  use a spoon to help measure or eyeball it.
4. Place Oreo balls in the freezer for 15-20 minutes.
5. Warm up your almond bark.  I microwaved 3 sections at a time for 1 minute, stirred a little to check and microwaved another 30 seconds.  When melting, the almond bark will likely hold it’s shape a bit.  Don’t expect it to melt like butter.  Check by stirring to see if it is completely melted.
6. Individually, roll Oreo balls in the almond bark, using a spoon to help move the ball around.  Scoop covered ball onto parchment paper or a cookie cooling rack.  (I found the bottom of my truffles stuck to the cookie rack, therefore I recommend parchment paper).
7.  Sprinkle top with Oreo crumbles.  Repeat process, remembering to sprinkle each one before the almond bark sets up and doesn’t have any stickiness to it.
8.  Once the almond bark has set up, you can place your Oreo truffles on a plate to serve or in a container to put in the fridge.  Refrigerate until you are ready to serve as remember this has cream cheese in it.

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