Chocolate Peppermint Truffles
These easy Chocolate Peppermint Truffles turn crushed peppermint bark flavored cookies into a delicious truffle filling. They’re each dipped in chocolate, and sprinkled with crushed candy canes, to give a hint as to what’s inside. They’re a scrumptious no-bake option to add to your holiday goodie plans, and a project that’s perfect for getting the whole family involved.
Easy Chocolate Peppermint Truffles Recipe
Truffles that are made with cookies are super fun to make, and they’re a terrific project to get the kids involved, too. Nabisco often comes out with seasonal Oreo flavors such as Easter Oreo’s for Spring, and candy cane or peppermint bark flavored cookies for Christmas. They offer other flavors as well, depending on the time of year. While I love baking from scratch, it’s also nice to have simple, no-bake options in the recipe file like easy s’mores candy bark and mint chocolate cookie bark to add to the mix. How to make easy Chocolate Peppermint Oreo Truffles:
- Cookies – Peppermint Bark Oreo cookies, crushed.
- Filling – Plain cream cheese.
- Peppermint – Six 6-inch candy canes, crushed.
- Candy coating – Vanilla almond bark and chocolate almond bark.
How to Make the Best Chocolate Peppermint Truffles Recipe
Chocolate cookie truffles aren’t difficult to make, but I wanted to give you some pointers in case these will be your first attempt.
- Ingredients you’ll need to make homemade Chocolate Peppermint Truffles: Peppermint Bark Oreo sandwich cookies (or a similar private label brand) plain cream cheese, crushed candy canes, chocolate and white chocolate almond bark.
- Kitchen tools you’ll need: A medium bowl, a hand mixer or stand mixer, a food processor, a rolling pin to crush the candy canes, a small scoop, a sheet pan lined with wax paper or parchment paper and two forks or a candy fork for dipping the truffles in the coating.
- Some private label or store brands, also offer a peppermint flavored cream filled cookie. Feel free to adapt depending on the availability in your area.
- If you’re unable to find Peppermint Oreos or a similar peppermint flavored cookie you can use classic chocolate filled Oreos and add 1 teaspoon of peppermint extract to the filling.
- A food processor makes the task of crushing the cookies really easy. By easy, I mean, in seconds. It’s also handy for combining the crumbs with the cream cheese thoroughly.
- Melting wafers can be used in place of the vanilla and chocolate almond bark. Ghiradelli makes some really great options. You can also dip these truffles in one flavor using all chocolate or all vanilla. I love doing half of each for the visual appeal.
- After forming the truffles, it’s important to allow them time to chill and set, so they won’t fall apart when dipping in the warm coating. So, don’t skip the freezer.
- Depending on how small or large you make the truffles the yield can always vary slightly.
- Store Chocolate Peppermint Truffles in an airtight container in the refrigerator for up to 1 week.
More Easy Christmas and Holiday Desserts to Make
- Reindeer Munchies feature homemade caramel corn drizzled with chocolate.
- These cute Gingerbread Cupcakes are a cake mix hack and no one will ever know!
- Sweet and Salty Crockpot Candy are a holiday must-make.
- Chocolate Peanut Butter Ritz Crackers are always a crowd favorite.
- This Microwave Fudge comes together in minutes.
- Southern Divinity melts in your mouth.
- Easy Toffee Peanut Clusters are perfect for gift giving!
- Homemade Caramels for Kleinworth and Co.
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Helpful Kitchen Items:
Chocolate Peppermint Truffles
Ingredients
- 2 10.7 oz packages Peppermint Bark Oreo cookies crushed
- 10 oz cream cheese softened
- 6 6-inch candy canes crushed
- 12 oz vanilla almond bark
- 12 oz chocolate almond bark
Instructions
- Line a baking sheet with wax paper or parchment. Set aside.
- In a medium-size mixing bowl or using a food processor, combine cookie crumbs and cream cheese until fully combined.
- Use a small cookie scoop or a Tbsp to divide filling forming into bite-size balls. Arrange on cookie sheet. Freeze for 30 minutes.
- In 2 separate shallow bowls, melt vanilla and chocolate almond bark per package directions. Use a fork to dip 1/2 of the truffles into the vanilla and 1/2 of the truffles into the chocolate allowing excess to drip off.
- Place back onto pan and immediately sprinkle with crushed candy canes. Return to freezer until set.
- Store in an airtight container, in refrigerator.
Notes
Nutrition