Gingerbread OREO Truffles Recipe
Introduction
Gingerbread OREO Truffles are a delightful twist on classic holiday treats, combining the spicy warmth of gingerbread with creamy white chocolate and crunchy OREO cookies. These bite-sized confections are perfect for festive gatherings or as a sweet gift.
Ingredients
- 8 ounces cream cheese, softened
- 36 Golden OREO Cookies, finely crushed (about 3 cups)
- 3 tablespoons molasses
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- 16 ounces white chocolate or white candy coating, melted
- Decorative sprinkles (optional)
Instructions
- Step 1: In a mixing bowl, beat the softened cream cheese and finely crushed Golden OREO cookies together until well blended.
- Step 2: Add the molasses, ground ginger, and ground cinnamon to the mixture and continue mixing until the ingredients are evenly distributed.
- Step 3: Shape the mixture into 48 small balls, about 1 inch each in diameter, and place them on a tray. Freeze for 10 minutes to firm up.
- Step 4: Melt the white chocolate or white candy coating according to the package instructions.
- Step 5: Dip each chilled ball into the melted white chocolate until fully coated. If desired, sprinkle decorative toppings on each truffle immediately after dipping.
- Step 6: Place the coated truffles in a single layer on a waxed paper-lined baking sheet or shallow pan.
- Step 7: Refrigerate the truffles for at least 1 hour or until the coating is firm and set.
Tips & Variations
- Use Golden OREO cookies for a lighter color and complementary flavor that pairs well with molasses and spices.
- For an extra festive touch, try adding a pinch of nutmeg or cloves to the mixture.
- Substitute dark or semi-sweet chocolate for the coating if you prefer a richer contrast to the gingerbread flavors.
- Work quickly when dipping to prevent the truffles from melting or losing shape.
Storage
Store the truffles in an airtight container in the refrigerator for up to 1 week. To enjoy, let them sit at room temperature for a few minutes before serving. You can also freeze the truffles for up to 1 month; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular OREO cookies instead of Golden OREOs?
Yes, you can use regular OREO cookies, but keep in mind the darker chocolate cookies will change both the flavor and appearance of the truffles.
What is the best way to melt white chocolate without burning it?
Use a double boiler or microwave in short intervals, stirring frequently to ensure even melting. Avoid high heat, which can cause white chocolate to burn or seize.
PrintGingerbread OREO Truffles Recipe
These Gingerbread OREO Truffles are a festive and indulgent holiday treat combining the spicy warmth of ginger and cinnamon with the creamy sweetness of white chocolate and cream cheese. Perfect as bite-sized desserts or party snacks, these truffles offer a delightful blend of textures and flavors, featuring crushed Golden OREO cookies mixed with molasses and spices, then coated in melted white chocolate and finished with decorative sprinkles for a seasonal touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 48 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Truffle Mixture
- 8 ounces cream cheese, softened
- 36 Golden OREO Cookies, finely crushed (about 3 cups)
- 3 tablespoons molasses
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
Coating and Decoration
- 16 ounces white chocolate or white candy coating, melted
- Decorative sprinkles (optional)
Instructions
- Mix the Ingredients: Beat the softened cream cheese and finely crushed Golden OREO cookies together until thoroughly blended. Add the molasses, ground ginger, and ground cinnamon, then mix again until the spices and molasses are evenly distributed throughout the mixture.
- Shape the Truffles: Roll the mixture into 48 uniform 1-inch balls. Place them on a tray and freeze for 10 minutes to firm up, which makes them easier to dip in the coating.
- Melt the Coating: Melt the white chocolate or white candy coating according to the package instructions until smooth and fluid, ready for dipping.
- Dip the Truffles: Using a fork or dipping tool, dip each chilled truffle ball into the melted white chocolate coating, ensuring it is evenly covered. Immediately sprinkle with decorative sprinkles if desired. Place the coated truffles in a single layer on a waxed paper-lined baking sheet or shallow pan to set.
- Refrigerate to Set: Refrigerate the coated truffles for at least 1 hour or until the white chocolate coating is firm and the truffles have fully set.
Notes
- For easier shaping and dipping, keep the truffle mixture chilled until ready to form balls.
- You can use white candy melts as an alternative to white chocolate for easier melting and coating consistency.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Feel free to customize the spices by adding a pinch of nutmeg or cloves for more depth.
- Allow truffles to come to room temperature briefly before eating for the best flavor and texture.
Keywords: Gingerbread truffles, OREO truffles, holiday treats, white chocolate truffles, no-bake dessert, festive sweets
