Spiked Lemon Oreo Truffles

Sometimes adults have to have their own special treats. Sorry kids.  These Spiked Lemon Oreo Truffles are to die for.  They have a nice crunchy vanilla outer shell and a soft gooey lemony center, with a little help from some Bacardi Limon Rum.  If you love lemon desserts, you are going to want to make these.  I think my husband ate about half of them.  The other half, I was kind enough to share with my neighbors.  I am going to have to make another batch for the 4th of July neighborhood party.

The Bacardi Limon Rum really kicks up the lemon flavor of the Oreos.  I can't say that there is much of an alcohol taste.  They just taste really good.

The initial prep for the Spike Lemon Oreo Truffles is fairly easy.  Chop up the Oreos in a food processor till you get a fine consistency, then combine it with the cream cheese and rum.  After that melt you white chocolate and add it into the mix.

The dough was too soft to roll it into balls.  I didn't want to add any more white chocolate because I didn't want to mess with the luscious lemon flavor.  So I just used a cookie scoop with a little bit of flour coating and made mounds instead.  After I froze them, they were easy enough to dip in candy coating and decorate. I usually use Wilton's candy melt for the coating, but recently I have been using Candiquik and I find that it melts better and stays smoother.  And the taste it better also.

Look at that gooey center.  Yep, so glad I didn't add more chocolate.  They are perfect.  I did keep these refrigerated after I made them because of the cream cheese.  I don't like to leave dairy unrefrigerated for long periods of time.  But hey, that's just me.

Hope you all enjoy the 4th of July holiday weekend.  I will be hanging out with our neighbors and relaxing, eating all sorts of good food and yummy treats.

Spiked Lemon Oreo Truffles

by The Sweet Chick

Prep Time: 1.5 hrs (including freezer tim

Keywords: no bake dessert snack Lemon Oreos cream cheese

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Ingredients (27 truffles)

For the truffles

• 1 package (15.25 oz.) Lemon Creme Oreos
• 1 container (8 oz.) cream cheese
• 1 tablespoon Bacardi Limon Rum
• 1/2 cup white chocolate chips

For the coating

• 1 package (16 oz.) Candiquik candy coating (vanilla/white)

Optional toppings

• 1/2 cup red, white, and blue sprinkles
• 1/4 cup white pearl sprinkles

Instructions

For the truffles

Crush Oreo cookies in a food processor until they are a dirt like consistency.

In a stand mixer or with a hand mixer, mix the rum and the cream cheese until softened.

Then add the crushed Oreos a little at a time until well incorporated.

Melt the white chocolate chips in a heat safe bowl over a pot of slightly boiling water, until completely melted and smooth. Stir often.

Add the melted chocolate to the Oreo mixture and mix until it becomes a dough like consistency.

With a cookie scoop, measure out 27 mounds and place them on a wax paper lined air-tight container. ( I sprinkled a little flour on the scoop to keep the dough from sticking.)

Place the container in the freezer for at least 1 hour to set.

For the coating

After the balls are set, melt candy coating in the microwave as per directions on package.

Remove Oreo balls from the freezer. (Do a small batch at a time so they don't fall apart. If you need to, just place them back in the freezer for a few minutes.)

Dip the Oreo balls into candy coating mixture until all covered. (I use a fork.) Once covered, remove and softly tap until excess candy melt falls off. Then place the balls on wax paper until the candy melt hardens.

For the toppings

Carefully add the sprinkles to the top of the balls before the candy melt hardens.

Notes

These truffles can be made ahead of time and refrigerated for 3-4 days.

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