Alright so I am sure you guys have seen these Oreo truffles all over this time of year. I did a good bit of research before trying these out myself. When re-creating a popular recipe I always have to ask myself, what new can I bring to this idea? What makes these Mommy Spice Oreo truffles and not everyone else’s Oreo truffles? Enter my secret ingredient, Candiquik. For anyone not familiar, Candiquik is a delicious vanilla or chocolate flavored candy coating almond bark. Long time followers know my love for this stuff is REAL. Any picnic, birthday party or get together we ever host has my very popular pretzel rods. So Candiquik is a staple in my baking stash.
Oreo truffles are a breeze, only requiring 3 ingredients, that’s it. Oreos, cream cheese and melted chocolate. Now Mommy Spice Oreo truffles are different in that I used Oreos, cream cheese and Candiquik. However, I didn’t stop there. I used all different flavored Oreos! Mint, red velvet, golden, dark chocolate and of course classic. I also used both vanilla and chocolate almond bark and made different pairings with the different flavored Oreos. So below you will find multiple truffle recipes, the flavors may vary but the method will stay the same. Whereas your ingredient list is short these truffles do require a few kitchen utensils/supplies to be successful.
Walmart also sells their own version of Candiquik, pictured below, it costs a little less and the taste is about the same.
Classic Oreo Truffles
Red Velvet Oreo Truffles
Golden Oreo Truffles
Mint Oreo Truffles
Dark Chocolate Oreo Truffles
Grinch Oreo Truffles
Red or pink heart shape sprinkles
I put all of my recipes for only 12 truffles, you’ll want to double or triple the batches for sharing. Now, my standard size food processor could do a double batch but it struggled a bit to get the cookies coarse enough, so I chose to do more smaller batches to get a better consistency.
Now let’s get started. Into your food processor put 12 Oreo cookies, flavor of your choice. Pulse until all of the cookies are finely broken down (big crumbs), to that add 2oz of softened cream cheese. You can throw the cream cheese in in one big chunk but I gave mine a rough chop into 3-4 pieces. Process on high until one large dough ball forms. Next take the blade out of your food processor, scoop out the Oreo mixture and roll into twelve 1” balls and place onto a sheet pan lined with wax paper.
Next put the sheet pan into the fridge for 15-30 minutes. If you have multiple sheet pans, use this time to make more batches. Once the truffle balls have almost set in the fridge, it’s time to melt your almond bark. Into a deep, glass, microwave safe bowl place 2 bricks of almond bark. Put into the microwave for 2 minutes, pausing and stirring every 30 seconds until completely melted and smooth. While the almond bark melts get your sprinkles ready. When the almond bark is melted take your truffles out of the fridge. If you’re choosing to dye the almond bark do so once it’s melted. Stir in your food dye until desired shade is reached. Working quickly, dip each ball into the melted almond bark, coat completely, place back onto the wax paper lined sheet pan and top with sprinkles. Once all truffles are covered and decorated, back into the fridge they go for another 15 minutes. Then you can remove the truffles from the wax lined sheet pan and place them in an air tight container.