Holiday Treat Alert!!! These Oreo Peppermint Truffles are great gifts for teachers, family, and friends.

Super quick and easy to make with only a 4 ingredients. No baking required! These are great treats for your kids to help decorate too.

How To Make Oreo Peppermint Truffles

First, gather all your ingredients.

1 (15.5 ounces) package of regular Oreos OR Oreo Peppermint Bark Cookies
1 (8 ounces) of cream cheese
1 package of melting chocolate (I used Candiquik) OR 1 package of White Chocolate Chips & 2 teaspoons of coconut oil
12 candy canes, crushed, divided

Next, in a food processor, pulse Oreos into fine crumbs.

Add cream cheese and pulse until thoroughly blended.

NOTE: The “special edition” Oreos (like the Oreo Peppermint Bark) are usually smaller packages than the regular Oreos which will require less cream cheese. So if you want to use the “special edition” Oreos you can and but only use 6 ounces of the cream cheese.

Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm.

DO NOT SKIP THIS STEP! You do not want to dip the Oreo balls while they are still warm. They will be super hard to work with and you will end up having the Oreo ball mixture all in your chocolate which you do not want.

If you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate.

Once the Oreo balls are frozen, using a fork or candy tool, dip one Oreo ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

NOTE: When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.

After coating 1-2 balls in melting chocolate, sprinkle some of the crushed candy canes on top of each truffle. You also use any holiday sprinkles or decorations but make sure you do this immediately as the chocolate hardens quickly. Allow the sprinkles, decorations, and chocolate to harden. Repeat until all the Oreo balls are coated in chocolate.

Transfer each truffle back to the baking sheet lined with parchment paper or silicone baking mat.

Truffles can be stored in an airtight container in the refrigerator for 5 plus days.

Tips & Tricks:

You can use any Oreo cookie you want. The “special edition” Oreos (like the Oreo Peppermint Bark) are usually smaller packages than the regular Oreos which will require less cream cheese. So if you want to use the “special edition” Oreos you can and but only use 6 ounces of the cream cheese.
When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Oreo Peppermint Truffles

By: Tammie

March 15, 2019
20
1 hr
Print this

Ingredients

1 (15.5 ounces) package of regular Oreos
OR
Oreo Peppermint Bark Cookies
1 (8 ounces) of cream cheese
1 package of melting chocolate (I used Candiquik)
OR
1 package of White Chocolate Chips & 2 teaspoons of coconut oil
12 candy canes, crushed, divided

Directions

Step 1: In a food processor, pulse Oreos into fine crumbs.
Step 2: Add cream cheese and pulse until thoroughly blended. NOTE: The “special edition” Oreos (like the Oreo Peppermint Bark) are usually smaller packages than the regular Oreos which will require less cream cheese. So if you want to use the “special edition” Oreos you can and but only use 6 ounces of the cream cheese.
Step 3: Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm. DO NOT SKIP THIS STEP! You do not want to dip the Oreo balls while they are still warm. They will be super hard to work with and you will end up having the Oreo ball mixture all in your chocolate which you do not want.
Step 4: If you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate.
Step 5: Once the Oreo balls are frozen, using a fork or candy tool, dip one Oreo ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.
Step 6: After coating 1-2 balls in melting chocolate, sprinkle some of the crushed candy canes on top of each truffle. You also use any holiday sprinkles or decorations but make sure you do this immediately as the chocolate hardens quickly. Allow the sprinkles, decorations, and chocolate to harden. Repeat until all the Oreo balls are coated in chocolate.
Step 7: Transfer each truffle back to the baking sheet lined with parchment paper or silicone baking mat.
Step 8: Truffles can be stored in an airtight container in the refrigerator for 5 plus days.