Easy St Patrick’s Day Truffles
Featured Pinch Tips Video
- 1 pkg
- (16 oz) oreo vanilla sandwich cookies
- 1 pkg
- (8 oz) package philadelphia cream cheese, room temperature
- 2 pkg
- (12 oz) white chocolate chips
- green food coloring
1Crush all of the cookies to fine crumbs in your food processor. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.)
2Add softened (room temperature) cream cheese; mix until well blended.
3Roll cookie mixture into 42 balls, about 1-inch in diameter (I use a small cookie scoop).
4Set aside 1 cup of the white chocolate chips. Melt the remaining white chocolate in a microwaveable bowl, for 1 minute. If not completely melted, repeat at 15 second intervals, until melted.
5Dip balls in white chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
6Refrigerate until firm, about 1 hour.
7Melt the reserved cup of white chocolate chips in a separate small bowl and add a few drops of green food coloring to make a bright green mixture. Drizzle this mixture over the cooled cookie balls.
8Store leftover truffles, covered, in refrigerator.