Oreo Truffles

No Bake Oreo truffle have a delicious chocolate shell that is full of creamy Oreo cookies that are so sweet you must have water or milk at the ready to wash these sinfully delicious treats down. They are so good the candy snatchers will be making them disappear faster than you can plate them up. These treats are fun to make as you get to play with all the good ingredients when prepping them.  Serve these up as a finger food snack or put them out as a kid of all ages friendly dessert. These delights are worth the time and will leave you satisfied you gave them a try.

Watch the video and follow the instructions below to have Oreo Truffles ready to serve in no time. Like and share this or any of my recipes you find interesting from the growing catalog of menu selections. Treat those you love with something homemade that is a true contender for complete sweet tooth satisfaction. Enjoy with coffee in the mornings if you want a fabulous jolt to start your day. Give as a gift to anyone that you would like to show some appreciation for, but be sure to save a few for the cook.

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Oreo Truffles

Rich tasting succulent bombs of Oreo delight.
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24
Calories

Ingredients
  

  • 36 oreos
  • 8 oz cream cheese softened
  • 1 ½ cups milk chocolate melting wafers

Instructions
 

  • Place oreos in a food processor or blender (do not remove the filling). Pulse until fine crumbs. Add softened cream cheese and pulse until well combined or smooth.
  • Scoop about 1 tbsp of the filler mixture and form into a ball. Then place on a baking sheet with parchment paper. Continue with the rest until you get about 24-30 truffles. Refrigerate at least 30 minutes or until firm.
  • Meanwhile melt chocolate. Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
  • Dip Oreo truffles into the chocolate. Swirl around until almost completely covered with a nice thick coat. Place the truffles on a parchment paper or baking sheet. Optional: sprinkle crushed Oreo on top before they dry.
  • Place truffles in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional white or dark chocolate.

Enjoy! Store using an air tight container in the refrigerator.

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    Instant Pot Lava Cake

    Chocolate Lava Cake shares like a luscious spell bounding secret as it spills its melted center slowly to the plate.  The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breath intoxicating chocolate waves of deliciousness.  Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say never gets old.  

    Watch the video and follow the instructions below to be on your way to the universal joy of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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    Ingredients

    In a large bowl: add eggs, egg yolks, sugar and salt.

    Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.

    Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.

    Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).

    Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).

    Butter each ramekin, then lightly coat them with flour.

    Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).

    Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference).

    Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.

    Remove the ramekins from the cooker (be careful very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.

    Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!

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    Instant Pot Lava Cake

    Soft cake with buttery rich melted chocolate in the middle.
    No ratings yet
    Prep Time 10 mins
    Cook Time 7 mins
    Total Time 17 mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories

    Equipment

    • Pressure Cooker / Instant Pot
    • 4 ramekin dish 6 oz each

    Ingredients
      

    • 6 oz Ghirardelli bittersweet chocolate 60-70% cacao (not chips)
    • 1 stick unsalted butter about ½ cup
    • 2 large eggs
    • 2 large egg yolks
    • ¼ cup granulated sugar
    • ¼ tsp salt
    • 2 tbsp all-purpose flour
    • softened unsalted butter & flour to coat the ramekins

    Instructions
     

    • In a large bowl: add eggs, egg yolks, sugar and salt. Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.
    • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
    • Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).
    • Butter each ramekin, then lightly coat them with flour. Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
    • Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference). Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.
    • Remove the ramekins from the cooker (be careful very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.

    Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!

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      Keyword best instant pot lava cake, easy lava cake, Holiday dessert, instant pot lava cake, pressure cook lava cake, Valentine dessert
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      Instant Pot Applesauce

      Fresh cooked Instant Pot Applesauce is rich with natural flavors and has a soft delicate creamy texture that is refreshingly smooth. Spread this delicious sauce over a warm piece of bread for a mid morning personal reward or as an easy to make snack with a glass of milk any time of the day. Instant pot applesauce is a buttery cinnamon laced way to distract yourself from the demands of a daily routine and is a delight to share with others. Return to the practices from long ago by making your own apple sauce but use a modern method for simple and easy pressure cooking. A time tested recipe using the instant pot enhanced techniques is a great way to make your own homemade applesauce. I have made this a few times and it never lasts very long.

      Watch the video and follow the detailed instructions below to make this life simple pleasure today. Don’t forget to hit the subscribe button and feel free to browse my growing catalog of menu items for more eatfoodlicious meal inspirations. Today’s recipe, IP Applesauce, is a nutritious kid friendly offering that everyone in the home will enjoy. This did not last a week in my house due to my family eating every last bite but it keeps well when refrigerated and is good cold but is best enjoyed warm (in my opinion). You may never buy jared and processed Applesauce again once you try this user friendly fun to make recipe.

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      Add apples

      Honey, salt, lemon juice, cinnamon and water to the cooker.

      Place the lid on. Pressure cook on high for 8 minutes, followed by a natural release (approx. 10 minutes).  Follow the manufacture instructions for releasing the pressure. Remove the lid. 

      Use a potato masher or forks to smash the apples until almost smooth. Optional: use a hand held blender and mix until smooth.

      Serve warm or cold. Garnish with ground cinnamon.

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      Instant Pot Applesauce

      No ratings yet
      Prep Time 10 mins
      Cook Time 8 mins
      Natural Release 10 mins
      Total Time 28 mins
      Course Breakfast, Brunch
      Cuisine American
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 5 lbs apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious) peeled & cored
      • ½ cup water
      • cup honey
      • 1 tbsp lemon juice
      • ¼ tsp salt
      • ¼ tsp ground cinnamon

      Instructions
       

      • Add apples, honey, salt, lemon juice, cinnamon and water to the cooker.
      • Place the lid on. Pressure cook on high for 8 minutes, followed by a natural release (approx. 10 minutes).  Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Use a potato masher or forks to smash the apples until almost smooth. Optional: use a hand held blender and mix until smooth.

      Serve warm or cold. Garnish with ground cinnamon.

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        Slow Cooker Salted Caramel Hot Chocolate

        This simple dump and go recipe slowly emits the aroma of childhood memories like a hidden mist floating through the air. With your heart skipping a beat in anticipation, the gentle salty notes smothered with buttery rich after flavors will warm your soul like a soothing elixir inviting the impulses of an enthusiastic kid that normally remains hidden within us all. This sweet hot delight will be a success among the young and the young at heart.

        What better way to start the fall season than a cup of hot chocolate that is overflowing with rich salt laced caramel covered whip cream and is bursting with the sweet richness of fresh melted chocolate.  Watch the video and follow the instructions below to have this treat on the menu rotation and in the slow cooker. Like and share this or any of the recipes you may find interesting in my growing catalogue of eatfoodlicious meal ideas and serving arrangement demonstrations. Happy Fall y’all!

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        Slow Cooker Salted Caramel Hot Chocolate

        No ratings yet
        Cook Time 4 hrs
        Total Time 4 hrs
        Course Drinks, Holiday
        Cuisine American
        Servings 4
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 4 cups whole milk
        • 1 cup semi-sweet chocolate chips
        • ¼ cup caramel sauce
        • ½ tsp salt

        Instructions
         

        • Place all the ingredients in the slow cooker. Slow cook on low for 4 hours or high for 2 hours.
        • Mix and serve. Garmish with whip cream, caramel sauce & sprinkle salt.

        Enjoy!

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          Oreo Cream Cheese Cookies

          Fresh from the oven these warm melt in your mouth cookies steam with richness and promises of tantalizing delight. Best enjoyed at any point because cool or warm these fantastic snacks maintain a soft texture with a moist creamy finish for as long as they will last in the kitchen. I made two batches of these because the first batch went so fast I wasn’t sure my family took the time to taste them properly. A cookie this delicious is a perfect opportunity to demonstrate restraint to the family members as you appreciate every single flavor note and the aroma from the cookie jar would even make the Keebler elves jealous. 

          My teenage literally inhaled the firs t batch I made of these wonderful treats. Watch the video to see how simple and affordable a delicious cookie can be to create. Follow the simple instructions below and see for your self how easy it is to present a plate of sinfully eatfoodlicious bites of heaven for you and your family today. Feel free to like and share this or any of my recipes from my growing catalogue of meal suggestion that will meet yours and your families expectations for a quality food experience. Leave a comment if you want to talk food or if you have any special preferences you enjoy with your cookies and cream style cookies. I enjoy my cookies like this the best first thing in the morning with a hot cup of coffee. My kids will down a gallon of milk with them but they seem to enjoy the cookies also. 

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          Ingredients

          In a large bowl: add cream cheese and butter. Use a hand mixer and beat on medium speed until smooth.

          Add brown sugar, granulated sugar, vanilla extract, eggs and mix on medium until smooth.

          Add sifted flour, salt, baking soda and mix until smooth.

          Add chunks oreos and white chocolate chips.

          Use a silicone spatula or wooden spoon and mix well (do not recommend using a mixer as it may or over-mix the ingredients).

          Scoop out about 1 ½ tbsp of batter and place it on a baking sheet (depending on the size of your baking sheet you may need to do this in 2 separate batches). You should have about 24 cookies.

          Bake for 10-12 minutes or until a light brown on the sides.

          Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to the cookies wire rack to cool completely.

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          Oreo Cream Cheese Cookies

          No ratings yet
          Prep Time 15 mins
          Cook Time 10 mins
          Total Time 25 mins
          Course Baked Goods, Dessert
          Cuisine American
          Servings 24
          Calories

          Ingredients
            

          • 15 oreos into chunks
          • 4 oz cream cheese room temperature and softened
          • 2 ½ cup all-purpose flour sifted
          • ½ cup white chocolate chips
          • ½ cup granulated sugar
          • ½ cup brown sugar packed
          • ½ cup unsalted butter softened
          • 1 tsp vanilla extract
          • 1 tsp baking soda
          • ½ tsp salt
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 350°F (176°C).
          • Break the oreos into big chunks. Set aside until ready for use.
          • In a large bowl: add cream cheese and butter. Use a hand mixer and beat on medium speed until smooth.
          • Add brown sugar, granulated sugar, vanilla extract, eggs and mix on medium until smooth.
          • Add sifted flour, salt, baking soda and mix until smooth.
          • Add chunks oreos and white chocolate chips. Use a silicone spatula or wooden spoon and mix well (do not recommend using a mixer as it may or over-mix the ingredients).
          • Scoop out about 1 ½ tbsp of batter and place it on a baking sheet (depending on the size of your baking sheet you may need to do this in 2 separate batches). You should have about 24 cookies.
          • Bake for 10-12 minutes or until a light brown on the sides.
          • Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to the cookies wire rack to cool completely.
          • Cover cookies and keep at room temperature for up to a week.

          Enjoy!

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            Oreo S’Mores

            Ohh my gosh these things are delicious! Hot freshly toasted marshmallow bursting from the edges of a crispy Oreo cookie that instantaneously stimulate the taste sensors with delight as you sink your teeth into this sinfully delicious snack. This idea just came to me while searching the cabinet for last weekend camping trips S’More ingredients and I noticed I needed a bit more chocolate. I suggested to my family we try Oreo s’mores as an alternate just for the fun of it. My husband rounded the corner like one of my kids with his willingness to help make them. Watching the kids make their own and get the sticky marshmallow on their faces was also pretty fun.

            This is a simple and easy twist on a campfire classic that does not disappoint. Mix up the S’Mores experience and bring something interesting with you to the next campfire as these little good treats are as fun to eat as they are to make. Checkout the simple instructions below and enjoy a new summer classic. These were a fun little experiment but we have had them twice since then. I decided if this was a hit at my house that you may want to try something fun and adventurous also. SAHare this or any of my growing catalog of eatfoodlicious meal suggestions.

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            Oreo S’Mores

            No ratings yet
            Course Dessert
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            • 6 oreos
            • 6 large marshmallows

            Instructions
             

            • Toast the marshmallow to your liking.
            • Gently open the oreo cookie.
            • Place the marshmallow on the Oreo and gently press together to form the Marshmellow bulge.

            Enjoy!

              Keyword camping dessert, camping ideas, oreo marshmallow
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