Golden Oreo Truffles are great for any party occasion and can be made up to a week in advance. Decorate with sprinkles or drizzle with melted chocolate for a pretty finish.
Add Oreos to a food processor with blade attachment and pulse until finely crumbled. Add in cream cheese and pulse until mixture combines and forms a ball.
Line a baking sheet with parchment paper and, using a cookie scoop to measure, roll out 16-18 balls. Refrigerate for 10 minutes.
Pour the candy melts into a microwave safe bowl and melt according to package instructions. Carefully dip the truffle ball into the melted candy melts, letting the excess chocolate drip off, and place on parchment lined baking sheet to dry. Top with sprinkles before the candy coating is completely set.
Notes
Use whatever flavor Oreos you like for this recipe. I like to stick with the regular Oreos (not the stuffed version) so I have more cookie and less cream filling.
If you can't find candy melts, you can substitute white chocolate. Just microwave on 50% heat until the chocolate is just melted, stopping to stir every 30 seconds. You may need to stir in some coconut oil to thin out the chocolate.
Be sure to decorate the top of the truffles before the chocolate has a chance to harden completely.
Store leftover Golden Oreo Truffles in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.