Gingerbread Oreo Snowman Truffles

Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.

I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Although I’m not sure those prior descriptors are helping make your mouth water at the moment.

I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.

One year ago: Jalapeno Cornbread

Two years ago: Bretzel Rolls

GINGERBREAD OREO SNOWMAN TRUFFLES

Makes about 2 dozen

Ingredients:

1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)

8 oz. reduced fat cream cheese, room temperature

1 lb. vanilla almond bark, or white candy melting disks

1 Tbsp vegetable shortening

Candy coated mini chocolate chips (pick out the orange ones)

Black food writing marker (or dip a toothpick in melted regular chocolate)

Directions:

  1. Mix cream cheese and cookie crumbs until well combined (I blended in my food processor).
  2. Form mixture into round truffles. Make equal parts 1/2-inch (head) and 1-inch (body) truffle balls.
  3. Place the truffles on a wax paper lined baking sheet. Put in refrigerator to chill for at least 1 hour.
  4. When truffles are chilled melt the almond bark with 1 tablespoon of vegetable shortening according to the package directions.
  5. To assemble the snowmen use a toothpick to hold the snowman together (gently pressing the truffles together tightly).
  6. Dip the snowmen carefully in the melted white chocolate and with a fork remove and tap off the excess before transferring back to the wax paper.
  7. Carefully remove the toothpick before the chocolate sets by gently twisting while pulling it out. If some of the chocolate comes off the top when removing the toothpick, just dot some on to cover the toothpick hole.
  8. Add an orange sprinkle for a nose before the coating sets.
  9. Let the coating dry and then using a food writer you can dot on eyes, a mouth and some buttons.
  10. Store in an airtight container in the refrigerator.

Source: Snowman truffle construction from Cookies & Cups.

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