Nom, nom, nom, nom, nom.
I first had these delicious morsels several years ago at a Christmas gathering. They were referred to as “Snowman poop.” Gross, I know, but unbelievably delicious.
I immediately searched around the internet to find this recipe and when I did, I was shocked at how simple the recipe was.
As life goes, I promptly forgot about it until last week when I had a get together with my MedWives friends and we were going to do a belated holiday cookie exchange. For some reason, these little delights popped into my mind and I was like, “Heck yeah! I’m finally going to make these bad boys! Nom, noms.”
So, I did. And it wasn’t a pinterest fail! They turned out sooooooo good!
Now it is my duty to pass these on to you. The trickiest part is the dipping, but just make it happen and don’t worry too much about it. Just get it done so you can start shoving them in your face.
Orea Truffles (aka Snowman Poop)
*See notes before you begin.
1 (16 ounce) package OREO Chocolate Sandwich Cookies
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
- Crush the cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Place crushed cookies in a medium bowl. Add cream cheese; mix until well blended (I used my Kitchen Aid). Roll cookie mixture into balls, about 1-inch in diameter. I was able to make about 32-35 balls.
- Dip balls in chocolate; place on wax or parchment paper-covered baking sheet. Sprinkle with *reserved cookie crumbs or sprinkles.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
*Notes: For topping truffles, you can reserve a couple crushed cookies and sprinkle on top before refrigerating, or you can top with white chocolate or candy sprinkles.
For easier dipping: use two forks to hold the truffle and shake off any excess OR remove the two inside prongs of a plastic fork and use that to hold and shake off excess.