10-Minute No Bake Oreo Truffles

No introduction needed. Just get to it!

For the truffles: You need 1 box of regular oreos and 1 stick (8 oz.) stick of cream cheese. THAT. IS. IT.

It’s important to only get the regular oreos, not the double stuffed or funky new flavors because it messes up the perfect ratio of these 2 things together.

Crush the full oreos, middle frosting and all, in a food processor, chopper, or blender,  just get those suckers into powdery crumbs, no big lumps or it just isn’t the same.  The should look like this when ready…
Then,  add 1 stick of cream cheese,  if you have a stand mixer it doesn’t matter if it’s room temperature or fresh from the fridge.  I prefer cold cream cheese negate ultimately the “dough” will hold its form better, but if you’re mixing by hand go with room temperature so you get the mixture all incorporated.


The mixture should look like thick brownie batter when ready.

Spoon equal amounts into your hand (wear gloves or wash wash wash your hands because you’ll be doing alot of rolling) and roll into equal size balls.  It doesn’t REALLY matter since they aren’t going to be baking or abutting,  but they look nicer when done if all are equal sized. I actually use my little measuring spoons and find the tablespoon size is just the perfect size, especially if you’re looking to add a stick to these and make them into cake pops!


Chill the rolled balls in the freezer,  you can do the fridge too if you don’t have room but the freezer gets them nice and chilled quickly.

Chilling is important ONLY if you’re dipping them in chocolate.  White or dark,  I choose Ghirardelli melts because the just taste the best, but you can use any melting chocolate.
After chilled for about 10 minutes,  work by taking a couple out of the freezer at a time so they don’t get mushy in between. I like to dip and then put onto a wire rack, and then transfer to a wax sheet,  but feel free to use your own method.

If you want to mix it up and not do all chocolate dipped, you can leave them plain (boring…) or roll them in powdered sugar,  or some coconut flakes. Easiest way to do this is to not chill then so they sticky enough to pick up the topping. I like to just put the topping in a ziplock bag and drop 1 ball in at a time and shake.  Coconut is great because you can add some food coloring and add alittle pop of holiday color to your finished product.


When you’re done,  store all in fridge until ready to eat.

Since holidays are coming up quick,  I purchased some treat boxes from Amazon and they come in handy for these.
Enjoy!

Fudgy Oreo Brownies

I have a meeting at work and wanted to bring something to munch on and well, make sure it runs smoothly since I’m a facilitator. Nobody has a bad time when their face is full of fudgy brownies… But I wanted to make sure. I decided to add Oreos to this batch because I love oreos and they bake well inside of other baked goods.

I simply used a box mix, the Pillsbury Fudge Brownie mix in family size 13×9. Make per directions and then add a layer to the pan, then oreos, then finish with anther later of batter on top. You can crush them or add them whole, but I prefer them whole so you get the full effect.

Make sure to leave them in until just before done. They continue to cook when first removed and you don’t want hard brownies. I did my 13×9 Pyrex at 350° for 28 minutes.

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Two Ingredient Oreo Truffles

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Two Ingredient Oreo Truffles

All you need to make these mouthwatering Oreo Truffles is 1, 8 oz package of softened cream cheese 20150603_112045

And 1 package of original Oreos.

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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

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Yummy!

(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).

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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.

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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. 20150603_120808

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.

TIP: Make the balls much smaller so that they’re not too heavy on the stick.20150603_153114

The last step; ENJOY!

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* 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.