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Christmas Oreo Truffles Recipe

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5 from 72 reviews

Delight in these festive Oreo Truffles, beautifully decorated for the Christmas season. Creamy, smooth truffle centers made from finely crushed Oreos and cream cheese are dipped in vibrant green and red melting wafers, then topped with miniature Reese’s Cups, colorful Christmas sprinkles, and licorice candy ornament hooks. Perfect as holiday treats or gifts, these no-bake, easy-to-make truffles combine rich chocolatey goodness with charming seasonal decorations.

Ingredients

Truffle Base

  • 3 cups Oreo cookies, finely crushed
  • 8 oz block cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract

Coating and Decoration

  • 1½ cups green melting wafers
  • 1½ cups red melting wafers
  • 2 tablespoons Crisco (divided)
  • 18–20 miniature Reese’s Cups
  • Christmas sprinkles
  • 2–3 sticks licorice or red vine candy, cut into ½ inch pieces

Instructions

  1. Prepare Cookie Sheet: Line a large cookie sheet with parchment paper and set aside for resting the truffles once coated.
  2. Mix Truffle Dough: In a mixing bowl, combine the finely crushed Oreo cookies, softened cream cheese, and vanilla extract. Mix together thoroughly until smooth and uniform in texture, forming the truffle dough.
  3. Scoop and Shape: Use a 1-inch cookie scoop to portion the dough, then roll each portion between your palms to form smooth, round balls approximately 1 to 1½ inches in diameter. Continue until all dough is shaped.
  4. Chill Truffles: Arrange the truffle balls on the parchment-lined cookie sheet and refrigerate for 1 hour to firm up.
  5. Begin Melting Chocolate: About 5 to 10 minutes before the chilling ends, place one color of melting wafers into a large heatproof bowl.
  6. Create Double Boiler: Position the bowl over a pot with 3-4 inches of boiling water, ensuring the bowl does not touch the water. Stir frequently with a rubber spatula as wafers melt gently.
  7. Add Crisco and Finish Melting: When wafers are partially melted, stir in 1 tablespoon Crisco to create a smooth, shiny coating. Continue stirring until fully melted and silky, then remove from heat.
  8. Dip Truffles: Using two forks or dipping tools, submerge each chilled truffle ball completely into the melted chocolate, rolling to coat thoroughly.
  9. Decorate: Transfer coated truffles onto the parchment paper. Immediately top each with an upside-down miniature Reese’s Cup and sprinkle with Christmas sprinkles.
  10. Add Ornaments: Place a small dollop of melted chocolate on top of the Reese’s Cup and insert a piece of licorice or red vine candy vertically into it, simulating an ornament hook.
  11. Chill First Half: Repeat the dipping and decorating process for approximately half of the truffle balls. Return the cookie sheet to the refrigerator to chill.
  12. Prepare Second Color: While the first half chills, melt the second color of melting wafers using the same double boiler method.
  13. Dip Remaining Truffles: Dip the remaining uncoated truffles in the second melted chocolate color and repeat the decorating steps with Reese’s Cups, sprinkles, and candy pieces.
  14. Final Chill: Place all decorated truffles back in the refrigerator to cool and set for an additional 20 minutes before serving or storing.

Notes

  • Ensure the cream cheese is softened to room temperature for easy mixing and smooth truffle dough.
  • Handle the truffles gently when dipping to maintain their shape and avoid cracking the coating.
  • Use a double boiler method to melt wafers slowly and prevent burning or seizing.
  • Store decorated truffles in an airtight container in the refrigerator for up to one week.
  • Allow truffles to come to room temperature for a few minutes before serving for best flavor and texture.

Find it online: https://oliviabakes.com/christmas-oreo-truffles-recipe/