candy cane OREO truffles

Limited edition Candy Cane OREOS give a peppermint twist to everyone’s favorite OREO truffle recipe.

I wish I could go back and find pictures of my very first batch of OREO truffles from some six or seven years ago. They were hideous and disfigured but that is the beauty of OREO truffles, they’re insanely delicious regardless of appearance. I haven’t reinvented the wheel with this recipe, but I have found a few tricks through the years for making the end result something I’d be proud to gift to someone other than just my unconditionally loving family. Also, as it seems to be my theme this year, they’ve been kicked up a notch with the addition of extra chocolate and crushed peppermint.

  • 1 15.25 ounce package Candy Cane OREO cookies
  • 1 8 ounce package cream cheese, room temperature
  • 1 12 ounce package dark chocolate Ghirardelli melting wafers
  • 3 tablespoons paramount crystals (optional)
  • ½ cup milk chocolate Ghirardelli melting wafers
  • 3 tablespoons crushed peppermint candy
  1. Gently crush OREO cookies and place in the bowl of an electric stand mixer fitted with paddle attachment.
  2. Add cream cheese and mix on medium-low speed until fully incorporated and smooth.
  3. Using a one-inch cookie scoop, scoop OREO mixture from bowl, leveling off so that a half dome is released onto a cookie sheet lined with parchment paper. Refrigerate domes for thirty minutes.
  4. In a microwave safe bowl, mix dark chocolate melting wafers with 3 tablespoons of paramount crystals (if using). Microwave in 30 second intervals, stirring in between and repeating until smooth.
  5. Cover each dome in chocolate and return to parchment paper to set.
  6. Melt milk chocolate melting wafers according to directions above and drizzle over each truffle. Sprinkle with crushed peppermint candy before the milk chocolate sets.
  7. Allow truffles to set completely before storing in an airtight container in the refrigerator.

Paramount crystals, approximately 1 tablespoon per 1 cup of un-melted candy wafers, aid in thinning the chocolate. Not only do they make it much easier to evenly coat truffles, but they also help the chocolate dry shiny and smooth.

Creating domed truffles with a small cookie scoop prevents the inevitable disappointment that your truffles will not remain in perfectly round balls once dipped in chocolate and set. It just won’t happen so why not take the natural path and give your truffle a nice flat surface to sit on?

To coat the truffles, place each dome on a fork flat side down, spoon chocolate over the top and tap off the excess. Transfer truffles to parchment paper; the bottom will still be exposed at this point. Once set, spoon a small dollop of chocolate, just smaller in diameter than the truffle, onto parchment paper. Nestle each dome onto the chocolate circles to create a seal of chocolate all the way around the truffle. This method ensures that even the bottoms are coated uniformly and smooth.