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Mardi Gras King Cake Oreo Truffles (No Bake)

It is February 1st which makes it official -- It is Mardi Gras Month!

Last Christmas I made a more traditional Oreo Truffle made with Oreo cookies and cream cheese. This time around I wanted to have a king cake spin on them, so I made a Golden Oreo truffle with a brown sugar and cinnamon cream cheese. Delish!

Creamy, sweet and rich. They hold up very well when transporting as well so these would be great for a party. Enjoy!

Notes: If you prefer white chocolate chips rather than almond bark, heat up a ratio of one cup of chips to 1 tablespoon shortening to create a smooth chocolate glaze. For this recipe you will need 2 cups of chips + 2 Tablespoons shortening. For the cream cheese, at Walmart I've seen the store brand (Great Value) of the brown sugar cinnamon cream cheese. Philadelphia also makes a similar style as well.

Mardi Gras King Cake Oreo Truffles
Makes about 15-18

  • 1 package Golden Oreos (14 oz or 16 oz, either is fine)
  • 8 oz. container brown sugar & cinnamon cream cheese 
  • (Alternatively you can use 8 oz. plain cream cheese with 1 Tablespoon cinnamon, or more cinnamon to taste)
  • 12 ounces white almond bark (6 blocks)
  1. Blitz the oreos in a food processor until they are fine crumbs. Add the cream cheese and process until it comes together and forms a large ball. Transfer to a bowl. Scoop with a medium cookie scoop (1.5 Tablespoons) into balls and set on a plate. Once finished, transfer to the fridge to chill. The reason to chill them is so that they don't release a bunch of crumbs into the melted almond bark later.
  2. After the cookie balls have chilled, melt the almond bark according to package directions. Stir well so it is nice and smooth. Dip the cookie balls into the melted almond bark and coat thoroughly, tapping your fork to get excess off. Place onto a piece of parchment paper, add sprinkles to top and allow the coating to set up.  I did about 3 at a time then sprinkled. By the time you finish all the balls, the coating should be pretty much set up. Transfer to a covered container and keep in the fridge until ready to eat.

Recipe by Jam Hands.