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15 Oreo Cookies
2 ounces low-fat cream cheese (or you can use regular)
8 ounces vanilla Candiquik (or other almond bark/candy melts)
2 tablespoons creamy peanut butter
Sprinkles
Instructions
Place Oreos and cream cheese in the bowl of a food
processor. Run the processor until the mixture comes together.
This took mine about 1-2 minutes. If, for some reason, the
mixture is not able to form balls after the processing (if it’s too
crumbly still) you can add up to 1 more ounce of cream
cheese, but mine only needed 2 ounces.
Scoop 1 tablespoon sized balls and place them on a wax
paper lined cookie sheet. Chill while you prepare your candy.
Melt white chocolate according to package directions. Halfway
through melting, add the peanut butter to the bowl. Stir often,
until smooth. (I heated mine for about 1 1/2 minutes on HIGH,
stirring every 30 seconds and adding the peanut butter after
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Tip- heat an electric griddle to 200°F and line it with a kitchen
towel. Place your bowl of melted candy on the griddle so it
stays melted during dipping.
Dip each truffle in the candy and tap off the excess. I use a
spoon to coat the candy, then I place the truffle on a fork and
tap off the dripping candy. Use a toothpick to carefully transfer
the truffle from the fork back to the cookie sheet. Repeat with
all the truffles.
If it’s cool in your house and the truffles have hardened by the
time you dip them all, re-dip immediately. If they’re still wet,
chill until hardened, then do the second dipping. We’re double
dipping because the dark truffle shows through the light
coating. The second dip is optional.
Decorate with sprinkles while still wet from the second dip.
Chill until set.
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