I actually stole my cream cheese Oreo truffle recipe from Colleen (thank u!). It’s super easy. Just combine crushed up cookies with cream cheese, form in to little truffle sized balls and chill for 15 minutes. These are also delicious popped in to the center of cupcakes right before you bake them (think cheesecake meets cupcake YUM).
While those were chilling, I melted the peanut butter candy (which I’ve never worked with) and dark chocolate. Once I had my melted coatings, I dunked the cold cream cheese cookie balls half in chocolate and let them chill again in the fridge for a few minutes. Once the chocolate set, I dipped the other halves in peanut butter.
The chocolate took longer to chill so I dipped and set that first. I didn’t want smudge marks all over these suckers once I dipped the other end. I know you were wondering why chocolate first…
Oh, and I also tried rolling out some pretty purple and white fondant in an attempt to cover these suckers (pre chocolate dipping thought obviously) in fun Easter colors….FAIL. It tasted kind of ick. I need to figure out this fondant situation before sam’s bulldozer cake.
1 8oz package of cream cheese
1 sleeve of oreos (about 1.5 -2 cups crushed)
Peanut Butter Candy
Crush Oreos in food processor. Combine softened cream cheese with crushed Oreos in a medium bowl. I use my hands to fully combine. Roll Oreo cream cheese mixture in to small balls and set in fridge for until firm (15 – 20 minutes). While the truffles set in the fridge, melt peanut butter and chocolate in the microwave or in double boilers. If you use the microwave, make sure you do it slowly – in 10 to 15 second increments. Once set, dip the Oreo cream cheese truffles (sounds better than balls right?) in melted peanut butter candy, chocolate or whatever you like. For this particular recipe, I sprinkled additional chocolate and peanut butter over the dipped truffles with a fork to get the right look. Get creative and do what you think looks nice!