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Boozy Oreo Truffles
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Boozy Oreo Truffles

By December 22, 2022December 27th, 2022No Comments

Boozy Oreo Truffles

Boozy Oreo Truffles are filled with crushed Oreos, Nutella, and plenty of liqueur inside a vanilla or chocolate candy coating.
Pro Tip
These taste the best when made with a combination of half coffee liqueur (like Kahlua) and half hazelnut liqueur (like Frangelico) but should work with any flavors that go well with chocolate.
Crushed Oreos in a glass bowl.

Place whole Oreos in a food processor and pulse until they are finely crushed. Transfer the crumbs to a mixing bowl.

Boozy Oreo truffle dough in a glass bowl.

Add corn syrup and Nutella to the crushed cookies then stir to distribute, the mixture will be crumbly. Slowly add 6 tablespoons of liqueur then mix until smooth.

Boozy Oreo truffle dough rolled into balls on a baking pan.

Chill the Oreo truffle dough to allow the liqueur to get absorbed and the mixture to firm up. Roll into balls using 1 tablespoon of dough then chill again.

Boozy Oreo truffles with white chocolate and sprinkles.

Dip the truffle balls into melted white or chocolate candy coating then place on a piece of wax paper. Immediately top with sprinkles before the candy hardens then allow it to completely set before transferring to a plate or container.

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Boozy Oreo Truffles
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Boozy Oreo Truffles

Yield

30

Oreo Truffles
Prep time

40

minutes
Cooking timeminutes
Total time

1

hour 

10

minutes

Truffles filled with crushed Oreos, Nutella, and plenty of liqueur inside a vanilla or chocolate candy coating.

Ingredients

  • 24 Oreos

  • 1 tablespoon corn syrup

  • ¼ cup Nutella

  • 6 tablespoons coffee or hazelnut liqueur

  • 12 oz white or chocolate flavored melting wafers

  • Optional: sprinkles

Directions

  • Place whole Oreos in a food processor and pulse until the cookies are finely crushed. Transfer the cookie crumbs to a medium bowl.
  • Add the corn syrup and Nutella then stir until well distributed. Slowly stir in the liqueur until the mixture is the consistency of brownie batter.
  • Chill in the refrigerator for 15-30 minutes then roll into 1 tablespoon balls. Place the balls on a plate or small baking pan and chill for another 15-30 minutes.
  • Melt the candy wafers according to the package directions.
  • Dip each ball into the melted candy, then transfer onto wax paper. Immediately top with sprinkles, if using, then allow the candy to completely harden before serving. If the balls start to become too soft to dip, chill them again for about 10-15 minutes.

Notes

  • Store in an airtight container at room temperature for up to 3 days.

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