It’s midnight and you’re still only halfway through a paper due at 8AM English. You need some sort of sugar to keep you going, but your supply of jelly beans has been depleted since the introduction paragraph. Alas, look no further for your midnight sugar fix! Oreo truffles are an amazingly tasty, no-bake treat that pack in just the right amount of sugary sweetness. (If you loved Choco-Oreo cookies, you will especially love this recipe!)
This recipe will take you about 45 minutes in all and will yield 3 dozen Oreo truffles.
What Will You Need?
1 package of Oreo cookies
1 8-oz package of cream cheese
1 package of melting chocolate (can be dark, white, or milk)
Or, 2 packages of chocolate chips to melt
2 bowls
A freezer
A microwave
Wax paper
A large Ziploc bag
What Do You Do?
1. Begin by crushing up the Oreos. You can do this in a food processor. But, as food processors are a rarity amongst college students, my crusher of preference is a Ziploc bag and some sort of heavy object. Place all of the cookies in a Ziploc bag, seal it, and then use whatever means you desire to crush them up into fine-sized particles. A rolling pin works best, but I have also used a textbook and a water bottle.
2. After your cookies are crushed, place them in a bowl and add in the package of cream cheese. You can use a spoon to mix up the cookies and cream cheese, or you can use your hands. It gets sticky, but I have found that it mixes faster if you use your hands.
3. Once the mixture is finished, you are going to want to make small spheres. Take some of the mixture and roll it between your palms to make a ball. The truffles should be a little bigger than quarter-sized in diameter, and trial-and-error is your friend in figuring out how much mixture makes a perfectly-sized truffle.
4. Once they are rolled, you can either place them back inside the Ziploc bag or put them on some wax paper in the freezer.The truffles should stay in the freezer for about 30 minutes. This time allows the mixture to chill and set, enabling you to dip them in chocolate.
5. After about 25 minutes, you can get the chocolate ready. Put your chocolate in a bowl, and heat until melted.
6. Once the chocolate is melted, you can take your Oreo balls out of the freezer and dip them in the chocolate. After they have been chocolate-smothered, place them on some wax paper so the chocolate can dry.
The beauty about this recipe is that it makes a lot of Oreo truffles. Which means that you can make them on a Sunday, and (if you keep them away from others, which is difficult) have a bunch left over for the upcoming week. So, when you have a paper to do Tuesday night, all you have to do is pop open the fridge and dig into your stash of already-made Oreo truffles. Pretty sweet!
