Ingredients
Equipment
Method
- Place Oreo cookies in a food processor and pulse until finely ground. Add cream cheese and peppermint extract, pulsing until smooth and well combined.
- Line a rimmed baking sheet with parchment paper. Use a 1-Tablespoon cookie scoop to portion the mixture into balls. Freeze for at least 1 hour, or up to 1 day, until firm.
- Combine chopped chocolate and oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between intervals, until smooth and melted. Avoid overheating.
- Dip each chilled ball into the melted chocolate, coating evenly. Lift with a fork and let excess drip off. Place on the baking sheet and immediately sprinkle with crushed candy canes.
- Refrigerate until the chocolate sets. Store truffles in an airtight container in the refrigerator for up to 15 days.
Notes
Store truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
For extra festive flair, drizzle with white chocolate or add holiday sprinkles before the chocolate sets.
For extra festive flair, drizzle with white chocolate or add holiday sprinkles before the chocolate sets.
