Description
Delight in these decadent Snickerdoodle Truffles, a perfect blend of creamy cream cheese and cinnamon-spiced crushed golden Oreos coated in smooth white almond bark. These bite-sized treats are easy to make and ideal for parties, holidays, or a sweet snack anytime.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 36 golden Oreo cookies (14.3 oz package)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 16 oz white almond bark
- Sprinkles (optional)
Instructions
- Prepare the Oreo mixture: Crush the golden Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin. Transfer the crumbs to a large mixing bowl.
- Mix with cream cheese and spices: Add the softened cream cheese, ground cinnamon, and vanilla extract to the Oreo crumbs. Mix thoroughly with a hand mixer or by hand until a uniform dough-like mixture forms.
- Form truffles: Scoop out small portions of the mixture and roll them into 1-inch balls using your hands. Place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to firm up.
- Melt the almond bark: In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat the truffles: Using a fork or dipping tool, dip each chilled truffle into the melted almond bark, ensuring full coverage. Place back on the parchment-lined baking sheet.
- Add sprinkles (optional): Before the coating sets, decorate with sprinkles if desired.
- Set and store: Allow the coated truffles to set at room temperature or place them in the refrigerator for about 15 minutes. Store leftover truffles in an airtight container in the refrigerator.
Notes
- Use room temperature cream cheese for easier mixing.
- Ensure the almond bark is not overheated to prevent burning.
- If you prefer, substitute white chocolate chips for the almond bark.
- Keep the truffles refrigerated for up to one week for best freshness.
- Sprinkles add a fun touch but are optional.
