🍪 Gingerbread Oreo Truffles🎄
Ingredients:
8 oz (1 block) full-fat cream cheese, softened to room temperature
36 Golden Oreo cookies, finely crushed (about 3 cups of crumbs)
3 tbsp unsulphured molasses (for rich, deep flavor)
2 tsp ground ginger
½ tsp ground cinnamon
16 oz white chocolate candy coating (or high-quality white chocolate chips)
Festive sprinkles or mini gingerbread man decorations (optional, for garnish)
Instructions:
Mix the Base: In a large bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. Gradually add the crushed Oreo crumbs, molasses, ground ginger, and cinnamon. Mix on low speed until everything is fully combined and the mixture holds together when pressed.
Shape & Chill: Using a 1-tablespoon cookie scoop or a measuring spoon, portion out the mixture and roll each portion into a smooth, 1-inch ball. Arrange the balls on a parchment-lined baking sheet. Place the tray in the freezer for 10–15 minutes to firm them up—this makes dipping much easier.
Dip & Decorate: While the balls chill, melt the white chocolate coating according to the package instructions (usually in 30-second bursts in the microwave, stirring between each). Using a fork or dipping tool, carefully submerge each chilled ball into the melted chocolate, letting the excess drip off. Place it back on the parchment paper and immediately top with a sprinkle or decoration before the chocolate sets.
Set & Serve: Let the truffles sit at room temperature for 5 minutes, then transfer them to the refrigerator for at least 1 hour to fully set. Store in an airtight container in the fridge until ready to serve.
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