Two Ingredient Oreo Truffles
And 1 package of original Oreos.
I used my stand mixer this time, but have done it in the past by hand. The easiest way to do it by hand is to crush the Oreos in a ziplock back (I use a hammer hehe) before adding to the cream cheese.
Add both ingredients and mix on low speed until smooth
(If you wanted to make Oreo Icing, you can add less cookies to cream cheese ratio and you’ll get a yummy oreo cream cheese icing).
The fun part is next! Take out even spoonfuls of the mixture, and roll into balls using your CLEAN hands. Try using a spoon or something that can allow you to have even sized balls. Place on parchment paper lined tray and refrigerate for 30 minutes uncovered.
Removed from refrigerator and decorate with chocolate! I used the yellow colored white melting chocolate and non parel sprinkles for these, but my absolute favorite is milk chocolate covered Oreo Truffles.
If you wanted, you can even add a stick (dip the stick into the chocolate then into the ball and cool before dipping fully into the rest of the chocolate). Refrigerate until chocolate hardens. The Oreo Truffles should be kept cool until consumed.
The last step; ENJOY!
* This recipe makes about 25 Cake Pop sized Oreo Truffles. You can half the recipe and make a smaller batch or make the truffles smaller.