Published on October 23rd, 2015 | by Kristen Swain4
Golden Oreo Mummy Truffles
I love creating food treats that look like something. And these Golden Oreo Mummy Truffles are just too cute, but not too cute to eat.
Inside the truffle is broken golden oreos mixed with tangy cream cheese, coated in creamy almond bark. One bite and you will be hooked, they are so yummy.
The cream cheese keeps them from being overly sweet, but they are sure to curb any sweet tooth.
The decorating part is pretty easy, and as you can see, not perfect, but that’s what makes them so adorable.
They are only three ingredients, plus a couple of mini chocolate chips. They come together in minutes and can be finished in an hour.
Let’s make some.
You need 1/2 package of golden oreos. I’d say about 25-30 cookies.
1/2 a block of cream cheese about 4 oz, softened
about 1 cup almond bark or vanilla chocolate chips
mini chocolate chips for decoration.
In a mixer, crush the cookies and add cream cheese. Blend until creamy. Roll into dough balls about walnut sized. Freeze for 15 minutes.
Melt almond bark in microwave, then dip dough balls into almond bark. Place two mini chocolate chips for eyes. Dip all dough balls, then scrape remainder of almond bark into sandwich baggie and seal. Snip corner off baggie and drag strings of almond bark over top of truffles to create mummy look.
Makes 12 truffles.
In a mixer, crush the oreos up until they are in coarse crumbs. You can also crush them in a ziploc baggie.
Mix in the cream cheese with the cookie crumbs.
Once you have the mixture looking smooth, it’s ready.
Take a walnut sized piece of filling, then roll it into balls. You will feel the bits of cookie that aren’t totally crushed.
This gives a nice texture inside the cookie truffle.
I froze these truffle balls in the freezer for about 15 minutes.
Meanwhile, melt your almond bark in the microwave and make sure it is smooth. Heat on high about 30 seconds at a time, remove from microwave and stir to check consistency.
Dip each truffle ball into the almond bark and place on a sheet pan with parchment paper.
While the almond bark is still wet, place two mini chocolate chips into the top side of the ball. These are the mummy eyes.
Once all your truffle balls are dipped, get a sandwich baggie, and scrape the rest of the almond bark into the baggie. Snip off the corner of the baggie to make a decorating bag, and seal the top.
Apply a light pressure on the baggie so that the almond bark comes out in strings, and drag the strings across the mummy. Go back and forth, up down and across to get strings that are all over the truffle. Just be sure not to cover the eyes.
Place back in the freezer for about 10 more minutes to set the almond bark. Remove them from the sheet of parchment paper while they are cold, and break off any drips of almond bark with a butter knife.
Place out in a fun bowl, or plate and enjoy!