St Patrick’s Day Oreo Truffles

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Ingredients

36 OREO cookies (just the regular ones you’re crushing them anyway, so no need for anything fancy!
8 oz cream cheese softened (leave it out at room temp for about 30 minutes)
12 oz white chocolate chopped (or use candy melts if you prefer)
St. Patrick’s Day sprinkle mix the more festive, the better!

Instructions

Start by adding your OREO cookies to a food processor and pulse until you have fine crumbs.
No food processor? No problem! Pop the cookies into a zip-top bag, seal it tight, and smash them up with a rolling pin or the bottom of a heavy pan. (Great for getting out some frustration too, just sayin’.)
You want the crumbs to be fine, almost sandy, with no big chunks left.
Pro tip: If you’re crushing by hand, double-bag those cookies so you don’t have a chocolate explosion all over your counter. (Been there. Not fun.)
Once your cookies are crushed, pour them into a big mixing bowl. Add the softened cream cheese and stir (or use a hand mixer!) until everything is well combined and smooth.
At first, it’ll feel like it’s not going to come together but trust the process. Keep mixing and soon you’ll have this glorious, slightly sticky, chocolatey dough.
Grab about a tablespoon of the cookie mixture and roll it into a ball about 1 inch in diameter. It’s okay if they’re not perfectly uniform this is homemade charm we’re going for!
Place each ball onto a parchment-lined baking sheet. Once they’re all rolled, pop the tray into the refrigerator or freezer for about 20 minutes.
This chilling step is key it firms up the truffles and makes them so much easier to dip later.
Tip: If you’re pressed for time, stick them in the freezer. Ten minutes there is usually enough.
While your truffles are chilling, get your white chocolate ready. Place it in a microwave-safe bowl and heat in 30-second bursts, stirring between each round.
Don’t rush this! Chocolate can burn fast if you’re not careful. Once it’s nice and smooth, you’re ready to move on.
Take a chilled truffle, plop it into the melted chocolate, and gently roll it around with a fork or a skewer until it’s fully coated. Let the excess drip off, then place it back on the parchment paper.
Before the chocolate sets, immediately sprinkle the top with your St. Patrick’s Day sprinkles. Timing is everything here the chocolate sets pretty fast!
Little tip: Work in batches of 5-6 truffles at a time so you have enough time to decorate before the chocolate hardens.
Once all your truffles are dipped and decorated, give them a little time to fully set. (You can speed this up by popping the tray into the fridge.)
And that’s it! You now have 48 gorgeous, festive little bites of pure magic.