Carrot Cake Oreo Truffles
Oreo truffles are always a good idea, but these Carrot Cake Oreo Truffles (made with Carrot Cake Oreo cookies) will make you feel like spring is in the air!
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Makes: 16 truffles
Ingredients
- 24 Carrot Cake Oreo cookies
- 6 oz. cream cheese, room temperature
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- 10 oz. White Chocolate Wafers (or white chocolate chips)
Instructions
- Place cookies in a food processor and blend them to fine crumbs.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer or spatula), beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.
- Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.
- Melt white chocolate either in a double boiler or by putting it in a heatproof metal bowl placed over a saucepan of gently simmering water (don't allow water to touch bowl). Once chocolate is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.
Notes
- Store Oreo truffles in an airtight container in the fridge.
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