Save on Pinterest One Tuesday evening I found myself staring at half a sleeve of Oreos and a tub of cream cheese that needed using. I wasn't planning to make anything fancy, but my daughter asked if we could make something pink and pretty for her school bake sale. Within an hour, we had three dozen glossy pink spheres cooling on the counter, and she was already planning which friends would get the first taste. That impromptu baking session taught me that some of the best treats come from pantry odds and ends and a little creative whimsy.
I remember bringing a batch to a potluck where everyone assumed I'd spent hours in the kitchen. When I admitted they took less than an hour start to finish, three people asked for the recipe on the spot. Watching friends crack through that glossy pink shell and discover the rich chocolate center never gets old. It's become my go to whenever I want to look impressive without actually breaking a sweat.
Ingredients
- Oreo cookies: The entire cookie, filling and all, gets pulverized into fine crumbs that form the base of your truffle, so don't bother separating anything.
- Cream cheese: Room temperature is crucial here because cold cream cheese won't blend smoothly with the cookie crumbs, leaving you with lumpy, difficult to roll truffles.
- Pink candy melts: These wafer style coatings melt smoother than regular chocolate and set with a beautiful sheen, plus they come in every color imaginable for easy customization.
- Vegetable shortening: Just a teaspoon thins out thick candy melts and gives your coating that professional, glossy finish without altering the flavor.
- Sprinkles or edible pearls: A little sparkle on top turns simple truffles into something that feels bakery worthy and party ready.
Instructions
- Pulverize the cookies:
- Toss the whole Oreos into your food processor and pulse until they look like dark, fine sand with no large chunks remaining. If you don't have a processor, seal them in a sturdy zip top bag and go at them with a rolling pin until uniformly crushed.
- Blend with cream cheese:
- Dump the cookie crumbs into a mixing bowl, add the softened cream cheese, and stir with a spatula until the mixture is completely uniform and holds together like thick dough. The color should be even throughout with no visible streaks of white.
- Shape the truffles:
- Scoop out roughly tablespoon sized portions and roll them between your palms into smooth, firm balls. Line them up on a parchment covered baking sheet as you go.
- Chill until firm:
- Pop the tray into the fridge for 30 minutes or the freezer for 15, just until the truffles feel solid and cold to the touch. This step keeps them from falling apart when you dip them later.
- Melt the candy coating:
- Microwave the pink candy melts in a bowl at medium power in 30 second bursts, stirring after each interval until silky and smooth. Stir in the vegetable shortening if the coating seems thick or grainy.
- Dip each truffle:
- Use a fork to lower a chilled truffle into the melted candy, roll it to coat completely, then lift and tap the fork gently on the bowl edge to let excess coating drip off. Slide it back onto the parchment lined tray.
- Decorate while wet:
- Before the coating sets, sprinkle on your chosen decorations so they stick properly. Work quickly because candy melts harden faster than you think.
- Set the coating:
- Let the truffles sit at room temperature until the coating hardens completely, or speed things up with a 10 to 15 minute chill in the fridge. Once set, they're ready to serve or store.
Save on Pinterest The first time I made these, my son walked into the kitchen, picked one up, and said it looked too pretty to eat. Then he ate four in a row. That's when I knew I had a keeper recipe, one that makes people pause before they bite, then immediately reach for another.
Choosing Your Coating Colors
Pink is classic and cheerful, but I've made these in mint green for spring brunches, pastel yellow for Easter, deep red for Valentine's Day, and even black and orange for Halloween parties. Candy melts come in nearly every shade you can imagine, or you can buy white melts and tint them yourself with oil based gel colors. Just remember that a little coloring goes a long way, so add it drop by drop and stir thoroughly between additions to avoid shocking neon results.
Storing and Serving Tips
These truffles taste best when served cold straight from the fridge, which keeps the coating snappy and the filling firm and creamy. I store mine in a single layer in an airtight container with parchment between layers if I need to stack them, and they keep beautifully for up to a week. They also freeze wonderfully for up to a month, though I've never had a batch last that long before disappearing.
Customization Ideas
Once you master the basic formula, you can play with mix ins and flavor swaps endlessly. I've stirred mini chocolate chips into the truffle base, rolled them in crushed graham crackers before dipping, and even drizzled contrasting colored candy melts over the set coating for a fancy bakery look. My neighbor swears by adding a pinch of espresso powder to the cream cheese mixture for a subtle mocha vibe.
- Swap regular Oreos for mint, peanut butter, or golden varieties to change the flavor profile completely.
- Add a teaspoon of vanilla or almond extract to the cream cheese for a hint of extra depth.
- Top with crushed freeze dried strawberries or raspberries for a fruity, elegant finish that tastes as good as it looks.
Save on Pinterest Every time I make these, I'm reminded that the simplest recipes often bring the most joy, especially when they look this charming and taste this indulgent. Keep a batch in your fridge and you'll always have something sweet to share when friends drop by or cravings strike.
Recipe Questions & Answers
- → Can I use a different cookie instead of Oreos?
Yes, you can substitute Oreos with other chocolate sandwich cookies. Keep the filling intact for best texture and flavor balance with the cream cheese.
- → How do I prevent the candy coating from cracking?
Ensure truffles are well-chilled before dipping and avoid temperature shock. Let coated truffles set at room temperature rather than moving them directly to the refrigerator.
- → Can I use regular chocolate instead of candy melts?
Yes, but temper the chocolate properly for a smooth, stable coating. Candy melts are easier for beginners as they don't require tempering.
- → How long can I store these truffle balls?
Store in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months; thaw in the refrigerator before serving.
- → Why is my candy coating too thick?
Add a teaspoon of vegetable shortening or coconut oil to thin the melted candy. Stir well until smooth and fluid enough for easy dipping.
- → Can I make these truffle balls ahead of time?
Absolutely. Prepare and coat the truffles up to three days in advance. Store them chilled in an airtight container until ready to serve.