Description
Delightful Snickerdoodle Truffles combining the creamy texture of cream cheese and the sweet crunch of golden Oreos, coated in smooth white almond bark and dusted with cinnamon for a perfect bite-sized treat.
Ingredients
Scale
Truffle Mixture
- 8 oz cream cheese, softened
- 36 golden Oreo cookies (14.3 oz package)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Coating
- 16 oz white almond bark
- Sprinkles (optional)
Instructions
- Prepare the Oreo base: Crush the 36 golden Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Mix with cream cheese and flavorings: In a large bowl, combine the Oreo crumbs with the softened cream cheese, ground cinnamon, and vanilla extract. Mix thoroughly until a uniform dough-like consistency forms.
- Form the truffles: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate the truffles for at least 30 minutes to firm up.
- Melt the almond bark: In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring in between until smooth and fully melted.
- Coat the truffles: Dip each chilled truffle into the melted almond bark using a fork or dipping tool, letting excess coating drip off. Place the coated truffles back onto the parchment paper.
- Add sprinkles and set: If desired, immediately decorate the truffles with sprinkles before the coating sets. Refrigerate the coated truffles again until the almond bark is fully hardened, about 15-20 minutes.
Notes
- For best results, make sure the cream cheese is fully softened to ensure easy mixing.
- You can substitute the white almond bark with white chocolate chips if preferred.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for a few minutes before serving for optimal flavor and texture.
- Sprinkles are optional but add a festive touch to the truffles.
