Pretty aren’t they? At our family Christmas party, one of our cousins brought Oreo Truffles. Ummm, hello….where have they been all of my life? I ate ohhh, 5 too many. I knew I had to make them ASAP. She told me the round about recipe, but I decided to add a little zip. I added some Andes Peppermint Crunch Baking Chips. Good decision I tell ya. Not too peppermint-y, just a perfect hint of mint. They are easy to make if you are a patient person. I am not. Don’t get me wrong, they are easy to make, but me being the perfectionist I am, I can’t stand dipping things in chocolate and them not turn out perfectly smooth. But whatever, the taste makes them worth it.
Here is how to make them.
Go make them…like yesterday.
If you can’t find the Andes Peppermint Crunch Baking Chips, you can just use the individually wrapped Andes Chocolates. Just chop them until you get 1 cup’s worth.
- 1 package Oreos
- 1 8oz. block Cream Cheese, softened
- 1 cup Andes Peppermint Crunch Baking Chips
- 2 bags Semi-Sweet Chocolate Chips
- Place the entire package of Oreos into a food processor.
- Blend for about 30 seconds or until all of the Oreos are finely crushed.
- Add the softened cream cheese and blend again for about 15 seconds or until completely incorporated.
- Add the Andes baking chips and blend for about 5 seconds.
- Roll the “dough” into golf ball sized balls and place on a lined cookie sheet.
- Place them in the freezer for about 10-15 minutes or until firm.
- To melt the chocolate, place the chocolate chips into a microwave safe bowl and cook in 30 second intervals, stirring in-between each 30 seconds. Continue this until the chocolate is smooth. About 2 minutes.
- With 2 forks, dip each truffle in the melted chocolate, remove and place on to the lined cookie sheet.
- When done dipping all the truffles, place them into the fridge until the chocolate is set.
- Refrigerate until ready to serve.