Oreo Truffles Ornaments

5 from 4 votes

Ornament Oreo Truffles are the cutest way to combine cookies and cream cheese to create homemade Christmas tree ornaments not meant for hanging. This delicious dessert is so easy to make and is a fun craft for the holidays, Christmas parties, or for packaging as gifts.

Prep Time25

Chill Time1 40

Total Time2 5

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 269kcal

Author: Jennifer Fishkind

Ingredients

3 cups Oreo cookies finely crushed
8 oz block of cream cheese softened to room temperature
1 teaspoon vanilla extract
1½ cups green melting wafers
1½ cups red melting wafers
2 tablespoons crisco
18-20 miniature Reese Cups
Christmas sprinkles
2-3 sticks licorice or red vine candy cut into ½ pieces

Instructions

Prepare a large cookie sheet with parchment paper and set aside.
In a small mixing bowl cream together the crushed Oreos, cream cheese and vanilla extract until smooth.
Using a 1 inch cookie scoop, scoop the cookie dough mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.
Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding one of the melting wafer colors to a large bowl.
Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring water to a boil, creating a double boiler.
Stir the wafers frequently using a rubber spatula as the chocolate melts. Add 1 tablespoon of the crisco and continue to stir until the chocolate is smooth, silky and fully melted. When done, remove from heat.
Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.
Place each chocolate covered truffle on parchment paper and top immediately with an upside Reese’s Cup and Christmas sprinkles.
Add a dollop of melted chocolate on the top of the Reese Cup and place a piece or red vine candy or liquorice inside the chocolate, sticking up long-ways.
Repeat this process for half of the truffles and place the baking sheet back inside the refrigerator.
While the truffles are chilling, prepare your next color of melting chocolate by creating another double boiler. When the chocolate is done, repeat steps 8-10 with the uncovered truffled balls.
Place inside the refrigerator and allow to cool for an additional 20 minutes before enjoying.

Notes

Storage:

To Store: Store any leftover Oreo truffles in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated Oreo balls in the freezer in an airtight container, separated by wax paper to avoid them sticking to each other, for up to 2 months. Allow the Oreo balls to thaw, then coat and decorate.

Tips:

For better results, thin your red vine candy or licorice by slicing it in half or quarters before cutting ½ inch pieces.
Pack the cookie scoop tight with the cookie dough mixture.
Use an electronic hand mixer or stand mixer to blend the truffle mixture together. This will produce the best results versus mixing by hand alone.
Colored melting wafers can be sold at a craft store.
If you use food coloring instead, be sure to use gel and not drops.
I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.

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