Oreos are like my Mr. Big a la Sex and the City. I go back to them time and time again no matter how bad they make me feel (i.e. this directly correlates to how many I eat). My friends warn me about repeating bad decisions, but something keeps me coming back. I’ve dated them all: the birthday cake, the mint, the double stuf… no matter the flavor, they’re all my old standby.
This recipe gives air to an old flame; it’s amazing what adding cream cheese and chocolate to a relationship can do. These Birthday Cake Truffles are sort of a hybrid between a truffle and a cake pop; the texture is so creamy you wouldn’t know Oreos were the primary ingredient. Though delicious, they are exceedingly sweet, so have a cool glass of milk ready! There I go, pushing milk again.
16 oz. white chocolate chip morsels, melted
8 oz. cream cheese, softened to room temperature (not whipped– save it for your bagels!)
1 package Birthday Cake Oreos (you can use golden or chocolate but for the classic cake pop taste, go for golden!)
2 tbsp. rainbow jimmies
1 tbsp rainbow nonpareils
Set aside a baking sheet.
Put Oreos in a food processor. Process until a fine crumb forms, about 45 seconds– I used to use a meat mallet to smash the Oreos, but it never got the crumbs fine enough.
Dump Oreo crumbs into medium sized mixing bowl with cream cheese. Mix well, then add jimmies until combined. Roll Oreo mixture into balls that are about 1 inch in size. Set on baking sheet. Let chill in the freezer for 30 minutes.
One by one, dip each Oreo ball into the melted chocolate, then set back on the baking sheet. I used a fork to dip the truffles into the chocolate, which was pretty successful. In the past I’ve used toothpicks and they always fell out!
Put a pinch of nonpareils on each ball as you go. Don’t wait until the chocolate has set or none will stick!
Wait until the chocolate has hardened, then eat!