Description
These Snickerdoodle Truffles are a delightful no-bake treat combining the spiced flavor of cinnamon with creamy cream cheese and crunchy golden Oreo cookies, all coated in smooth vanilla almond bark. Perfect as a sweet snack or dessert, these truffles offer a creamy, cinnamon-kissed bite with a crisp outer shell. They are easy to make and great for holiday parties or gifting.
Ingredients
Scale
Truffle Mixture
- 8 ounces cream cheese, softened
- 36 golden Oreo cookies (14.3-ounce package)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Coating
- 16 ounces vanilla almond bark
- Sprinkles (optional)
Instructions
- Prepare your workspace: Line a sheet pan or rimmed tray with parchment paper and set aside to prevent sticking.
- Crush the cookies: Use a food processor to crush the golden Oreo cookies into fine crumbs. Depending on your food processor size, process them in two batches for best results.
- Mix the truffle base: In a large mixing bowl, combine the softened cream cheese, crushed cookie crumbs, ground cinnamon, and vanilla extract. Using an electric mixer, blend everything until smooth and well combined.
- Form the truffles: Roll the mixture into 1-inch balls using your hands. Place each ball onto the prepared parchment-lined baking sheet.
- Chill the truffles: Refrigerate the truffle balls for at least 1 hour to firm up and make them easier to dip.
- Melt the almond bark: Melt the vanilla almond bark in the microwave in 30-second intervals, stirring between each until fully melted and smooth.
- Dip the truffles: Using a candy dipping tool or fork, dip each chilled ball into the melted almond bark, letting any excess drip off. Place the coated truffles back onto the lined sheet pan. If desired, add sprinkles immediately before the coating sets.
- Set the coating: Return the coated truffles to the refrigerator and chill for at least 1 hour to allow the coating to set completely before serving or storing.
Notes
- Separate layers of truffles with wax paper to prevent sticking.
- Store truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 2 months.
- If you don’t have a food processor, crush the cookies in a blender or place them in a freezer bag and crush with a meat tenderizer or rolling pin, aiming for fine crumbs.
- If the truffle mixture is too sticky to work with, chill in the refrigerator or freezer for 15-30 minutes to firm up.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 15mg
