Ingredients:

  • 36 Oreo cookies, crushed (approx. 280g)
  • 8 oz cream cheese, softened (225g)
  • 12 oz semi-sweet chocolate chips (340g)
  • 1 tsp coconut oil or vegetable shortening (optional, for smooth coating)

Instructions:

  1. Place Oreo cookies in a food processor and pulse until finely crushed. Alternatively, place in a zip-top bag and crush with a rolling pin.
  2. In a mixing bowl, combine crushed Oreos with softened cream cheese until well blended.
  3. Using your hands, scoop out small portions of the mixture and roll into balls, about 1 inch in diameter. Place on a parchment-lined baking sheet.
  4. Refrigerate the rolled truffle balls for at least 30 minutes to firm up.
  5. In a microwave-safe bowl, melt semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth. If desired, stir in coconut oil for a shinier finish.
  6. Dip each chilled truffle into the melted chocolate using a fork, allowing excess chocolate to drip off. Return to lined baking sheet.
  7. Refrigerate coated truffles for 15-20 minutes or until chocolate is set.