A few people I know have birthdays today {Happy Birthday Sweet Peeps!} and in my world that translates into DESSERT!  Last year I made my Darb soft and chewy Snickerdoodle Bars {I promise to post soon} and they are awesome {especially with a scoop of vanilla ice cream} but this year I decided to make his all-time favorite…in the history of…EVER…Golden Oreo Truffles.  You know that I couldn’t just stop with a plain ole’ truffle, I had to add sprinkles because sprinkles make everything more festive and delicious…right??  The first time I made this recipe for Darb was at a surprise party I through for him 5 years ago.  They were definitely the highlight of the dessert table!

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In my opinion the best part about these truffles is that they are no-bake.  They also only contain 4 ingredients…how great is that??  I have seen recipes that use frosting instead of cream cheese as the binder but I feel like you end up with a truffle that is entirely too sweet, so cream cheese is the way to go in my book.  If you feel like the truffle mixture isn’t sticking together well then add a little more cream cheese but no too much.  You want it to hold together but not be sticky.  The time in the freezer solidifies the truffle enough to be able to dip it in the almond bark with ease.  I might have ate one two last night when nobody was watching but who’s counting??

Golden Oreo & Sprinkle Truffles

Golden Oreos, cream cheese and sprinkles are covered in white chocolate and more sprinkles...what could be better?!?

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 truffles

Ingredients

  • 1 package Golden Oreos
  • 4 oz. cream cheese {softened}
  • 1/4 cup sprinkles {plus 1-2 tablespoons for garnish}
  • 6 squares white chocolate almond bark

Instructions

  1. Add package of Golden Oreos to the food processor and pulse until you have fine crumbs.  Pour crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands}.  Add sprinkles and mix just until they are distributed evenly throughout.

  2. Roll mixture into 24 1" balls and place onto a parchment or wax paper lined cookie sheet.  Freeze for at least 15 minutes.

  3. While the truffles are in the freezer, place the white chocolate almond bark into a heat safe bowl and microwave until melted {I started with 1 minute, stirred and then did 30 second increments}.

  4. Remove the truffles from the freezer and dip into melted almond bark.  Garnish with a few more sprinkles before the bark sets up.  Let truffles set completely and enjoy!!  Store in an air tight container in refrigerator.

Recipe Notes

  •  If you don't have a food processor then you can put the Oreos into a Ziploc bag and crush, using a rolling pin.