EASY Gingerbread Oreo Truffles
Ingredients
- 1 14.3 oz package Gingerbread Oreos
- 4 oz cream cheese softened
- 1½ cups white chocolate chips or milk/dark chocolate chips
Instructions
- Crush Gingerbread Oreos (including filling) into fine crumbs.
- Add softened cream cheese and mix until smooth and fully combined.
- Refrigerate the mixture for 20–30 minutes.
- Roll mixture into small bite-sized balls and place on a parchment-lined tray.
- Chill rolled truffles for 15 minutes.
- Melt chocolate gently until smooth.
- Dip chilled truffles into melted chocolate and return to parchment paper.
- Allow chocolate to set at room temperature or refrigerate briefly until firm.
Notes
Use full-fat cream cheese for best texture and stability.
Do not overheat chocolate, especially white chocolate.
Chill before rolling and dipping for neat truffles.
Store refrigerated in an airtight container for up to 7 days.