Description
Deliciously smooth peppermint Oreo truffles coated in chocolate and sprinkled with crushed candy canes, a perfect festive treat.
Ingredients
39 regular Oreo cookies (441 grams), with filling intact
8 ounces (227 grams) cream cheese, softened to room temperature
3/4 teaspoon peppermint extract
16 ounces (454 grams) semisweet chocolate, finely chopped
1 tablespoon coconut oil or vegetable oil
2 regular-size candy canes, finely crushed
Instructions
Place the Oreo cookies in the bowl of a food processor and pulse until they are finely ground. Add the cream cheese and peppermint extract, then pulse again until the mixture is smooth and well combined.
Line a rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, scoop the mixture into balls.
Freeze the cookie balls until thoroughly chilled, at least 1 hour or up to 1 day.
Combine chopped chocolate and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until chocolate is melted and smooth.
Dip each cookie ball into the melted chocolate, coating completely. Tap off excess chocolate. Place on baking sheet and sprinkle immediately with crushed candy canes. Repeat.
Refrigerate until chocolate is set before serving. Store in an airtight container in refrigerator for up to 15 days.
Notes
Use softened cream cheese for easy mixing.
Be careful not to overheat the chocolate to avoid burning.
Reheat chocolate as needed to keep it smooth for coating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake, freezing, dipping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 30