Cinnamon Bun Oreo Truffles
A blend of crushed Cinnamon Bun Oreos and cream cheese, dipped in white chocolate and dusted with cinnamon for a bite-sized treat.
Ingredients
- Cinnamon Bun Oreo Cookies
- 8 oz cream cheese
- 2 cups white chocolate melting wafers
- 2 tablespoons paramount crystals ¹
- ground cinnamon
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a food processor, crush Cinnamon Bun Oreo Cookies into crumbs.
- In a large bowl using an electric mixer, cream together Oreo cookie crumbs and cream cheese; mix until combined.
- Using a small cookie scoop (2 teaspoons), drop balls onto the lined baking sheet. Freeze for 30 minutes or until firm enough to handle.
- In a microwave safe bowl, add white chocolate candy wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until candy wafers are completely melted.
- Dip truffles into melted chocolate using a toothpick, fork, or dipping tool and lightly tap to remove excess chocolate; transfer to the lined baking sheet and immediately sprinkle with cinnamon.
- Allow Cinnamon Bun Oreo Truffles to sit until chocolate hardens. Eat & Enjoy!
Notes
Cinnamon Bun Oreo Truffles should be stored in an airtight container in the fridge and will keep for 5+ days.
¹ Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
