‘Tis the season for spoiling your sweet tooth, check out this recipe from the Brown Eyed Baker for Oreo cheesecake truffles.
1 package Oreo cookies
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
1. Crush the Oreos (pretty much the whole package, minus a handful, will do) until finely ground. A food processor does the best job, but if you don’t have one, throw the cookies in a ziploc bag, grab a rolling pin, and go to town.
2. Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
3. In a small bowl, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
4. Serve the truffles, or garnish with some melted white chocolate and leftover crushed Oreos. Store in an airtight container in the refrigerator for up to 2 weeks.