Gingerbread Oreo Truffles, a mixture of crushed gingerbread Oreos and cream cheese, and then dipped in chocolate almond bark. Simple to make and yet so decadent.
My family is obsessed with Oreos, Double Stuffed ones to be exact. This weekend we opened our first batch of the Gingerbread ones for this year. Gingerbread Oreos are seasonal, only coming out in the stores around the first of November. As soon as I see them in the stores, the first thing I think about is making these decadent Gingerbread Oreo Truffles.
I love to make treats at Christmas, and these were perfect. I used my recipe for the Chocolate Oreo Truffles that are added in my Christmas Gift Boxes every year.
The recipe only calls for three ingredients, Oreos, cream cheese and a chocolate coating. For theses little jewels, I dipped them in the chocolate almond bark instead of the vanilla almond bark. As soon as they are dipped and while the chocolate is still warm, I sprinkle them with candy beads. So simple to make yet so decadent!
Gingerbread Oreo Truffles
Original CookingwithK.net recipe
1 package (18 oz.) Gingerbread Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese (cubed), softened
1 package Chocolate Almond Bark
1 bottle candy bead sprinkles (optional)
Mix crushed Oreos in a bowl of a food processor to crush them and add cream cheese until well-combined.
Roll into 1-inch balls (I use a melon scooper) and place on baking sheet or tray.
Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt chocolate almond bark according to package directions.
Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper. Immediately sprinkle with candy beads.
Let dry. Chill them and serve after chilled (they taste best cold!).