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oreo truffles

Oreo Truffles

These Oreo Truffles are one of my favorite recipes of all time! Cream cheese and crushed Oreos dipped in almond bark.

Course Dessert
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Yield 30 servings


  • 1 (18 oz. package) Oreo cookies (or Nutter Butters), crushed into fine pieces
  • 1 (8-oz) package cream cheese softened
  • Milk Chocolate or white Almond Bark for dipping


  1. The easiest way to do this is throw the Oreos in a food processor until crumbs then add the cream cheese until combined. If you don't have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands.
  2. Roll into 1-inch balls and place on baking sheet or tray. Freeze until firm, about 30-60 minutes (or longer). Do not skip this step! Using a fork, dip Oreo balls into melted chocolate coating, tapping fork on the side to get excess off, and place onto waxed paper to harden (see note). You may have to dip them in batches keeping the others in the freezer so that the balls stay firm.

  3. Chill and serve cold or room temperature. Makes about 30 truffles. Can freeze them up to two months.

Recipe Notes

If you are using Almond Bark, melt it in batches. Towards the end of dipping some of the Oreo can bleed into the bark so melting in batches prevents a whole bowl of almond bark being ruined. I have not had luck with candy melts except for the Ghirardelli. I prefer almond bark or vanilla coating like Candiquik.