Cotton Candy Oreo Truffles
Cotton Candy Oreo Truffles have that childhood favorite cotton candy flavor and are the perfect dessert for summer, baby showers, Valentine’s Day, or Mother’s Day.
I guess this is “Ashley eats like a child” week here on Wishes and Dishes. Earlier this week I excitedly shared my Fruity Pebbles Buttercream Frosting with the world and now today I am in full cotton candy mode. Mr. Wishes definitely had a thing or two to say when I came home from Target with Cotton Candy Oreos. I knew they were in existence because I had seen others post about them on social media but I don’t really frequent Target (I know..what’s wrong with me?). Therefore, I didn’t get my hands on them until recently. Somehow I managed to only grab one box, but it wasn’t easy. As a cotton candy lover, these babies get an A+ from me. The creme is light and fluffy like cotton candy.
So what does one do with a whole box of cotton candy Oreos? Well, one makes truffles with them and covers them in fun colors. These just scream summer, carnivals, and amusement parks, don’t they? That’s kind of what I was going for. Then I realized these Cotton Candy Oreo Truffles have so many other purposes in life than just a fun summer dessert. I think they need to be at every baby shower and party. Every. Single. One. They are too fun NOT to be. If you make these for a baby shower, you can make them all blue or blue with pink “stripes”, or vice versa if it’s for a baby girl. You can also do half and half! I did them all pink because I was in a pink kind of mood.
Oh, by the way, these Oreos are only available for a certain amount of time so run and get them while you can! Enjoy!
- Set a long sheet of wax paper over a cookie sheet, set aside.
- Place whole Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed).
- Add chunks of cream cheese and pulse in food processor until evenly moistened and forms a "dough" and is completely combined.
- Scoop mixture out and form into 1 inch balls then align on prepared cookie sheet. They will be messy- that's OK.
- Place truffles in freezer for about a half hour (or longer).
- Melt chocolate according to directions on package (if you are using two colors, just melt the main one you are dipping truffles in). Do not scorch. If microwaving, only do so in 20-30 second intervals on half power, stirring each time.
- Remove truffles from freezer, reshape with hands if needed, and dip in melted chocolate using a fork (or two), or a toothpick, and evenly coat them and allow excess chocolate to run off.
- Return to baking sheet and allow chocolate to set.
- If using a second color, melt that chocolate once the other chocolate is already set on the truffles and drizzle over the top like I did. I did this by filling a zip-loc bag with the melted blue chocolate , snipped off the corner, and "piped" it on.
- Store covered in an airtight container in refrigerator until ready to serve. These also freeze well.