White Chocolate Peppermint Oreo Truffles are the Oreo cookie truffles with a holiday spin!
Oreo truffle balls are one of my absolute favorite things around Christmastime. A few years ago I made them to look like snowmen. Ironically, now that I have a kid who would actually get a kick out of the snowmen cookie balls, I have no time to make them. Funny how that works.
These White Chocolate Peppermint Oreo Truffles, though? Way less putsy. Although you do have to do the whole rolling and dipping thing, there’s no precise placement of sprinkles for the eyes, putting a Twizzler scarf around his neck, or making the tiniest little snowman hats with Rolos.
Adorable? Yes. But that’s not what we’re doing today.
White Chocolate Peppermint Oreo Truffles
I’ve had this idea for white chocolate peppermint oreo truffles dipped in white chocolate for months now and I’ve been (not so) patiently waiting for the peppermint/candy cane Oreos to come out. But then it hit me. What if I did a completely white chocolate oreo truffle? Even though they don’t have white chocolate peppermint Oreos, I could still figure it out.
Peppermint extract to the rescue.
You definitely do not need much of it – a little goes a long way – and the crushed candy canes on top add even more peppermint flavor.
I brought these Christmas truffles to work to go along with our hot chocolate bar. They were the perfect little treat with our hot cocoa.
One great thing about these White Chocolate Peppermint Oreo Truffles is they keep really well in the refrigerator. They’re not gonna go and get hard or stale like cookies. I’m pretty positive that you will eat these holiday truffles way before they start to go bad.
Ingredients
- 1 package Golden Oreos
- 8 ounces cream cheese
- 1/2 teaspoon peppermint
- 1 package vanilla almond bark
- crushed candy canes
Instructions
- Place Oreos in a large food processor and process until fine crumbs.
- Transfer Oreo crumbs to a large bowl along with cream cheese.
- Using your hands or a spoon, mash together the crumbs and cream cheese until a sort of paste forms. It works really well to use your hands.
- Roll mixture into 1" balls.
- Place on baking sheet lined with parchment or wax paper and refrigerate for 30 minutes.
- After 30 minutes, melt almond bark according to package.
- Dip each Oreo truffle into almond bark, shaking off the excess.
- Place back on parchment/wax paper lined baking sheet and immediately sprinkle with candy canes.
- The almond bark will harden up within a minute or two but give them at least 10 minutes before you touch them.
- Store in the refrigerator.
- Enjoy!
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Golden oreos = no ugly black teeth!!! Love this idea!
Ha I didn’t even think of it that way! Thanks Katie!