Oreo Truffle Bars
Servings 36 pieces
Ingredients
- 2 cups Oreo crumbs (with the filling) use a full 13.29 oz package
- 8 ounces cream cheese softened
- 12 oz semisweet chocolate chips about 1¾ cups
- 1 teaspoon neutral oil or shortening
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Topping
- 12 oz white chocolate chips Ghirardelli recommended
- 1 teaspoon neutral oil or shortening
- ⅛ teaspoon peppermint extract
- Crushed candy canes
Instructions
- In a food processor, crush the Oreos with the filling into fine crumbs (2 cups Oreo crumbs). 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 cream cheese (8 ounces) 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 semisweet chocolate chips (12-ounces) and oil/shortening (1 teaspoon). 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 vanilla extract (1 teaspoon) and powdered sugar (1 cup) 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 white chocolate chips (12-ounces) and oil/shortening (1 teaspoon) 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 peppermint extract (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.
