These Spiked Lemon Oreo Truffles are to die for. They have a nice crunchy vanilla outer shell and a soft gooey lemony center, with a little help from some Bacardi Limón Rum. If you love lemon desserts, you are going to want to make these.
Total Time
1hr 55min
3.5
2 Ratings
Author: The Sweet Chick
Servings:
10
Ingredients
Truffles
•
1
pckg
(15.25 oz)
Oreo® Lemon Creme Sandwich Cookies
•
1
pckg
(8 oz)
Cream Cheese
•
1
Tbsp
BACARDÍ® Limon Rum
•
1/2
cup
White Chocolate Chips
Toppings
•
1
pckg
(16 oz)
CANDIQUIK® Vanilla Candy Coating
•
1/2
cup
Red, White, and Blue Sprinkles
•
4
Tbsp
White Sugar Pearl Sprinkles
Cooking Instructions
1.
Crush Oreo® Lemon Creme Sandwich Cookies (1 pckg) in a food processor until they are a dirt-like consistency.
2.
In a stand mixer or with a hand mixer, mix the BACARDÍ® Limon Rum (1 Tbsp) and Cream Cheese (1 pckg) until softened. Then add the crushed Oreos a little at a time until well incorporated.
3.
Melt the White Chocolate Chips (1/2 cup) in a heat-safe bowl over a pot of slightly boiling water, until completely melted and smooth. Stir often.
4.
Add the melted chocolate to the Oreo mixture and mix until it becomes a dough-like consistency.
5.
With a cookie scoop, measure out 27 mounds and place them on a wax paper-lined air-tight container. Place the container in the freezer for at least 1 hour to set.
6.
When the balls have set, melt the CANDIQUIK® Vanilla Candy Coating (1 pckg) in the microwave as per directions on the package.
7.
Remove Oreo balls from the freezer. Dip the Oreo balls into the candy coating mixture until all covered. Once covered, remove and softly tap until excess candy melt falls off.
8.
Place the balls on wax paper, and sprinkle Red, White, and Blue Sprinkles (1/2 cup) and White Sugar Pearl Sprinkles (4 Tbsp). Let sit to harden.
9.
Enjoy!
Author's Notes
Makes 27 truffles.
These truffles can be made ahead of time and refrigerated for 3-4 days.
Nutrition Per Serving
CALORIES
640
FAT
32.6 g
PROTEIN
3.5 g
CARBS
83.9 g
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