Santa Hat OREO Cookie Truffles

• Baking & Spices

  • 1 Nonpareils sprinkles, White
  • 1/2 cup White chocolate chips

• Snacks

  • 1 package Oreo cookies, regular

• Dairy

  • 1 package Cream cheese

• Desserts

  • 1 bag Candy melts, Red
  • 18 Marshmallows, miniature

Found on chelseasmessyapron.com

Description

Directions

• Pulse the full OREO Cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand-held mixer, beat the cookie crumbs and cream cheese together until well combined.
• Roll the mixture into balls. Form those balls into tall triangles; the shape of a hat.
• Chill the triangle balls, covered tightly, for an hour in the fridge OR place in the freezer for 20 minutes.
• Once the triangles are chilled, melt the red candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, Ill just add the oil slowly until it coats the truffles well.)
• Place the triangle OREO Cookie truffle on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the truffle to remove excess chocolate.
• Slide the truffle carefully onto parchment paper and immediately (it hardens quickly) press the miniature marshmallow on top of the hat. Allow the truffle to harden completely.
• Once hardened, melt the white chocolate in bursts of 15 seconds, stirring in between each burst for 15 seconds until completely melted.
• Dip just the marshmallow into the melted chocolate (just barely coat) and then dip in a bowl of the white sprinkles. Shake off the excess.
• Repeat for the  base -- dip in melted white chocolate (or spoon it on) and then dip in the bowl of sprinkles. Allow to set up at room temperature.
• Store in an airtight container in the fridge.
• Pulse the full OREO cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand-held mixer, beat the OREO Cookie crumbs and cream cheese together until well combined.
• Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or 20 minutes in the freezer.
• Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until the chocolate is melted. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, Ill just add the oil slowly until the chocolate can easily coat the OREO Cookie truffle.
• Break the pretzels in half and press into the melted chocolate at the top. Press a red chocolate candy candy for a nose and then place two eye candies above the red hot for eyes.
• Allow to harden at room temperature.
• Store leftovers in an airtight container in the fridge.
• Pulse the full OREO Cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand held mixer, beat the OREO Cookie crumbs and cream cheese together until well combined.
• Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge OR freeze for 20 minutes.
• Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, Ill just add the oil slowly until it coats the truffles well.
• Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
• Holding a small handful of sprinkles, sprinkle them gently over the truffle. Press a miniature peanut butter candy cup into the top of the truffle. 
• Pull apart the licorice and then cut into a small piece. Fold into a small circle and dip in some of the melted chocolate. Press and hold on top of the peanut butter cup until secured.
• Allow to dry at room temperature. Store leftovers in an airtight container in the fridge.
• Pulse the full OREO Cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand held mixer, beat the OREO Cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge OR freeze for 20 minutes.
• Once the balls are chilled, melt the white chocolate (I separate it into 3 equal parts to make it easier to melt and stay melted) in 20 second bursts in the microwave (Microwave 20 seconds, stir 20 seconds, etc.) 
• You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, Ill just add the oil slowly until it coats the OREO Cookie truffles well.)
• Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
• Slide the ball carefully onto parchment paper and press in 2 black pearl sprinkles for eyes, an orange sprinkle for the nose, and black pearl sprinkles for the mouth.
• Place two red chocolate candies on either side of the truffle.
• Pull apart the licorice and cut to the width of the top of the truffle. Press into the top in between the two chocolate candies.
• Allow to harden at room temperature. Store leftovers in an airtight container in the fridge.
• Pulse the full OREO Cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand held mixer, beat the OREO Cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge OR freeze for 20 minutes.
• Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, Ill just add the oil slowly until it coats the truffles well.
• Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
• Press a red heart candy in the center.
• Allow to dry at room temperature. Store leftovers in an airtight container in the fridge.