We’ve all been there: it’s 6:00pm on a Friday, you just got home from work and are heading to a friend’s place for dinner (maybe even an Easter dinner!) when you check the invitation to confirm the time of the dinner and see this: “please bring a dish.”
I’ve been in this situation more often then I care to admit but three ingredients that I usually already have in my pantry have saved me every time.
Oreo Truffles can be made in 15 minutes and can be stored in the fridge for three days. They’re my go-to for office potlucks and parties since they can be made the night before and avoid common allergens. Oreo Truffles are soft and delicious, sweet and smooth and will have eaters asking for your recipe (but you’ll tell them it’s a secret).
- 1 regular box of chocolate Oreos
- 3/4 cup of cream cheese
- Icing sugar
- Blender or cutting board with mallet, meat tenderizer or rolling pin
- Big bowl
- Small bowl or plate for rolling the truffles in icing sugar
- One – If you have a nice blender (and not a $20 Target special like me) put all of your Oreos into the blender and blend them until crumbly and most big chunks are gone. Alternatively, put the Oreos into a bag and crush them using a mallet, smooth side of a meat tenderizer or rolling pin.
- Two – Pour the Oreos into a large bowl.
- Three – Cut your cream cheese into small cubes and pour them into the large bowl with the Oreo crumbs.
- Four – Mix the Oreo crumbs and cream cheese together until smooth.
- Five – Measure out approximately 1/8 cup** of mixture and roll the truffle in your hand until a nice ball forms. Your hands will get sticky so I recommend rolling out all of the truffles at once and placing them on a flat surface like a cutting board.
- Six – Roll the truffles in icing sugar and place them into an air tight container for overnight or other container for serving.
- *Make this healthier by swapping regular Oreos and full fat Cream Cheese for their light variations.
- **The size of these truffles is up to you. Smaller tends to be better since they are quite rich, but if you want big truffles just roll them to be a bigger size.
- These truffles are moist so icing sugar will be absorbed into the truffles which doesn’t take away from the taste but it does take away from the appearance. I usually bring some icing sugar with me and sprinkle it on right before serving to add to the look.
- Get creative – roll them in Mini Egg crumbs for Easter, candy cane pieces for Christmas, or coconut for a summer feel.