Birthday Cake Oreo Truffles- SRC

Nicole

14 years ago

When I got my assignment for my Secret Recipe Club post this month I did a little dance and clap!! I got from Laura from A Heathly Jalapeno. We are both from Connecticut, root for NY based football teams (me- Giants, Laura- Jets), and have great guys in our life. She recently got engaged & had her bridal shower so I wish her luck on her wedding and lots of happiness in her marriage. Laura blogs about healthy living and healthy recipes. She does like to indulge as well so I did find some great sweets recipes to make. I have been on a crazy baking/sweets kick lately so while I loved some savory dishes (Asparagus and Bacon Eggs Benedict– duh!!) I decided to make the Oreo Truffles that Laura posted.

I have been on an Oreo kick lately. I have 3 varieties at home right now. (Thankfully, I have been good about using them in recipes and not eating them otherwise) Since Oreo is celebrating their 100 year birthday they created a birthday cake Oreo. I die. So decided to make these truffles with the Birthday Cake Oreos. They sell in smaller packages (of course) so I had to use 1 1/2 packages to get to the correct amount of Oreos needed (15.5 oz). The rest of this was super easy and a lot of fun, which insprired the S’mores Truffles I made recently as well.

I don’t think my coworkers would have known they were Birthday Cake Oreo Truffles had I not told them since that flavor was pretty subtle once it was combined with the cream cheese and covered in choclate. I am thinking about making these again with the Strawberry Milkshake Oreos.

*The birthday cake oreos are a limited edition. Get them ASAP!*

Birthday Cake Oreo Truffles

Makes 48 truffles

Ingredients

1 1/2 packages (15.5 oz) of Birthday Cake Oreos
8oz of cream cheese
3 cups white chocolate or semi sweet chocolate chips
sprinkles

Process

Crush the Oreo Cookies in a food processor.
Combine the cream cheese and crushed Oreos together.
Divide the dough into 4 sections. And then roll a total of 48 1″ balls. Place on a wax paper lined cookie sheet and freeze for at least 30 minutes.
While the balls are freezing, melt the chocolate.
Drop each ball into the chocolate and completely coat. Remove excess chocolate as you remove the truffle. Place on wax paper and immediately put a pinch of sprinkles on top. Put back into freezer to firm up the chocolate.
Store in the refrigerator up to a week.

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