If you love Oreo truffles but hate the scooping, rolling, and dipping, these bars are the answer. Made in just one pan with no scooping required, they are the perfect bite-sized treat for your holiday platters.
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Oreo Truffle Bars
Makes: 36 pieces
Ingredients
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Instructions
- In a food processor, crush the 2 cups Oreo crumbs (with the filling). If you do not have a food processor, place the cookies in a large zip-top bag and crush with a rolling pin until very fine. Set aside.
- In a large mixing bowl, beat the softened 8 ounces cream cheese for 1 to 2 minutes until light and creamy. A stand mixer is recommended, as the mixture will become very thick.
- In a small microwave-safe bowl, stir together the 12 oz semisweet chocolate chips and 1 teaspoon neutral oil or shortening. Microwave for 30 seconds, stir, then continue in 30-second increments, stirring between each, until fully melted. Stirring is important to prevent hot spots, which can cause the chocolate to burn or seize.
- Pour the melted chocolate into the cream cheese and beat for about 1 minute, until fully incorporated.
- With the mixer on low speed, add the 1 teaspoon vanilla extract and 1 cup powdered sugar and mix until combined. Add the Oreo crumbs (2 cups) and beat for 30 to 60 seconds, until smooth and fully incorporated. The mixture will be thick.
- Line a 9×9-inch pan with parchment paper, or use my 9×13 pan conversion method shown on Instagram. Drop the mixture into the pan in small chunks, then use your hands to press it evenly into a flat layer.
- For the topping, place the 12 oz white chocolate chips and 1 teaspoon neutral oil or shortening in a small microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 30-second increments, stirring between each, until fully melted. Stir in the ⅛ teaspoon peppermint extract, then pour the mixture over the bars. Sprinkle with Crushed candy canes.
- Cover and refrigerate for 30 to 60 minutes, until the bars are firm. Once set, lift the bars out of the pan using the parchment paper and slice with a large serrated knife. For clean cuts, score the bars first using a gentle back-and-forth motion, then press down once you break through the chocolate layer.
- Store in an airtight container for up to 2 days. Refrigerate or freeze for longer storage.
These are amazing! Make them!
Thank you so much for leaving a review, Amy!
LOVE this recipe! There is just enough peppermint in it to give it that minty flavor without it becoming overpowering.
These pack a delicious treat in a small bite. A wonderful addition to this year's cookie tray.
Thank you so much for taking the time to leave a review, Kelli! I really appreciate it!