Haha. I made Peanut Butter Oreo Truffles AND Mint Oreo Truffles, this is not a combination of the two (gag, that would be gross). I actually made them several days ago but am just now finally getting around to posting them. I got the peanut butter idea from Jill over at Simple Daily Recipes (I didn’t even know that Oreos came in peanut butter) and I have heard about the mint ones from friends. I’ve made cake balls many times and they are always delicious, but I’ve never made the Oreo truffles before. I have tasted them before this, about a year ago at a friend’s house, but those were the “regular” kind.
I had given my food processor to a friend a while back because I rarely used it. She rarely uses it either LOL, and now that I am cooking more (because of this darn addictive blog) I’m sure she’ll let me have it back, or at least borrow it. My blender is fabulous but NOT for this task. A food processor would have been much better. Anyhoo, here they are…
Peanut Butter OR Mint Oreo Truffles
1 package of Oreo cookies with peanut butter or mint centers (I used double stuff with no problems)
1 8 oz package of cream cheese
3/4 package of chocolate almond bark
1/3 cup semi sweet chocolate chips
vegetable shortening to thin the dipping chocolate
As Jill mentions on her site, the food processor is your best friend for this recipe. I used a blender and ended up having to put the untouched cookies from the blender into a gallon zipper bag and smashing them with a rolling pin. Then I had to go through the ground up cookies with my finger to make sure there weren’t any chunks left. Pain! Getting my food processor BACK! LOL
Another great suggestion from Jill here. Use latex gloves to roll the balls, less mess!
Next, add the cream cheese to the cookie crumbs and combine. Roll into balls and place on a wax paper lined cookie sheet. Place cookie sheet in the freezer for 10-15 minutes. Meanwhile melt the almond bark. I found that I only needed 3/4 package of the almond bark to make BOTH sets of truffles, mint and peanut butter. Jill included the chocolate chips in the coating above to add color to her white almond bark. I used chocolate almond bark and threw them in anyway. ;)
Tip from Jill: “Careful not to go too heavy on the chocolate chips, they can cause the coating to be soft and lose that chocolate snap you want around the creamy center.”
Place a glass bowl that fits snug on top of a small saucepan. Be sure that the bottom of the bowl isn’t too low that it touches the water in the pan. Or you can use a double boiler if you have one… I don’t have one. :-P
Bring one cup of water to a simmer, not a boil, and place bowl on top of pan. Chop the almond bark into small chunks and place into the bowl. Add chocolate chips and 2 teaspoons of shortening to the bowl. Do not leave unattended or you may burn your chocolate. Stir occasionally until melted, add a little more shortening if too thick, mine was fine, I didn’t have to.
Remove truffle balls from freezer and use a spoon or dipping tool to coat truffles in chocolate coating. Return to wax paper lined pan.
Now I am going to quote Jill again here because her method for making the drizzle is good, doesn’t heat up too high and it works well. i will note though that I had a little trouble with using the chocolate chips, they drizzled a little “weird”. I melted white almond bark to drizzle on the mint truffles and that worked very well.
Quoted from Jill’s post:
“To make the decorative squiggle on the top
In a small microwaveable bowl, melt 1/3 cup semi-sweet chocolate chips or peanut butter chips with 1/2 teaspoon of shortening, on 70% power for 1 minute. Then again at 70% power, 30 second intervals until melted, stirring between intervals. Continuous stirring helps melt any remaining lumps.
Chill in the refrigerator until ready to serve. Take them out 20 minutes before serving.
I love both flavors but thought I would prefer the peanut butter. I liked the peanut butter but was amazed that the mint were my favorite!
Oreo Truffles VS Cake Balls
Hmmm, well it’s a toss up, they are both delectable. However, you can get a LOT more cake balls out of a box of cake than you can from a package of Oreo cookies. I would imagine, without doing the comparison, the cake balls are less expensive as well.
Truffles need their own food group, in my opinion. What a beautiful job you did. I know these would not last long in my house!
wow.. that looks real good! welcome to TWD!
These look fantastic! I think that I would probably end up eating all of them myself.
Thanks for visiting my blog. I would definitely love to get your PB cookie recipe.
They look great, Amanda!! Very yummy. :)
Great tip about the latex gloves–one of those “Why didn’t I think of that?”.
Oh do those truffles look good. Wish I had one here. I know what you mean about cooking more when you have a blog…I am addicted to cooking, posting it on my blog and reading other peoples blogs! But hey, it is a good addiction. So much fun!
Oh my oh my oh my. These look to die for!
These would be gone in a jiff in my house. You did a wonderful job, very top shelf.
Those are so cute! I’m helpless when it comes to making candy.
I’m glad you clarified the mint OR peanut butter. When I quickly glanced at the heading for this post, I though, that sounds awful. But on a second read, well… you’ve got me thinking about making some chocolates!
Thanks everyone!
bakerlove – I will pull that cookie recipe out for you : )
Cheri – LOL! Yeah that was the first thing I thought of when I typed it. Thought it was best to clarify ;-)
Whoa. Sugar bombs of delight!
If I were younger, I’d dive right in. But I don’t think my heart could take it.
Yum–mee! Those look so good and so pretty. Looks like they would make great holiday treats! Thanks for sharing the recipe.
I just made some of these, and when the coating was melted, I almost felt that I could taste the shortening, so I added a little more almond bark and it helped a little. I haven’t tried it since it hardened, but has anyone else had this problem or know how to remedy it? Is the shortening really *necessary*?
This was pretty much just a trial batch (I’m making them for a party on Saturday) so any suggestions would be appreciated as I would like to have them turn out well for the guests.
Thanks!
Hi Grace! I didn’t have that problem with the shortening, but some people have more sensitive palettes than others. You should be able to use just the almond bark. I think the shortening is used to help with regular chocolate chips because they don’t melt the way that confectioner’s coating does. You should be fine without it if you stick with almond bark! :)