Oreo Truffle Balls Pink Candy

My coworker brought these to the office potluck wrapped in crinkly cellophane bags tied with curly ribbon, and I ate four before anyone noticed. The pink coating cracked so cleanly under my teeth, giving way to that impossibly smooth Oreo center that tasted like the best parts of cheesecake and childhood rolled into one. I cornered her by the coffee station and demanded the recipe, convinced it involved some kind of pastry degree. She laughed and said it was two ingredients plus candy melts, and I've been making them ever since, tweaking the colors for every holiday and birthday that comes my way.

I made my first batch for my niece's ballet recital, tinting the coating pale pink to match her tutu. She and her friends devoured them in the dressing room between acts, leaving tiny smudges of candy coating on their costumes. Her teacher asked if I sold them, and I realized then that these little spheres had a kind of magic that made people lean in closer, ask questions, and remember the moment. Now they show up at every family gathering, and my nephew requests them in blue every single time, no exceptions.

Ingredients

• Oreo cookies: Use the whole cookie, filling and all, because that creamy center is what gives the truffles their signature sweetness and helps bind everything together without any extra sugar.
• Cream cheese: Let it sit on the counter until it's truly soft and spreadable, or you'll end up with lumps that refuse to mix no matter how much you stir.
• Pink candy melts: These waxy discs melt smoother than chocolate chips and set with that glossy, snappy finish that makes the truffles look store bought.
• Vegetable shortening: Just a teaspoon thins out thick candy coating and gives you that professional looking drip free finish.
• Sprinkles or edible pearls: Add them while the coating is still wet, or they'll slide right off once it hardens.

Instructions

Crush the Oreos:

Pulse the cookies in your food processor until they look like dark, fine sand, or seal them in a zip top bag and take out your stress with a rolling pin. Either way works, but the processor is faster and oddly therapeutic to watch.

Mix in the cream cheese:

Stir the softened cream cheese into the cookie crumbs with a sturdy spatula until the mixture turns uniform and starts to clump together like dough. It should look like wet sand that holds its shape when you press it.

Roll into balls:

Scoop out tablespoon sized portions and roll them between your palms with gentle pressure until smooth and round. Line them up on a parchment covered baking sheet as you go.

Chill the truffles:

Pop the tray in the fridge for 30 minutes or the freezer for 15, just until the balls feel firm and cold to the touch. Skipping this step will cause them to fall apart in the melted coating.

Melt the candy coating:

Microwave the candy melts in 30 second bursts at medium power, stirring after each interval until they're completely smooth and glossy. Stir in the shortening if the mixture looks too thick.

Dip each truffle:

Use a fork to lower each cold truffle into the melted candy, roll it gently to coat, then lift and tap the fork on the edge of the bowl to let excess coating drip off. Slide it back onto the parchment with a little nudge.

Decorate immediately:

Scatter sprinkles or press edible pearls onto the wet coating before it sets. Work quickly, because the candy hardens fast.

Let them set:

Leave the truffles at room temperature until the coating turns matte and firm, or speed things up with 10 to 15 minutes in the fridge. They're ready when the coating no longer feels tacky.

Serve and store:

Keep the finished truffles chilled in an airtight container for up to a week. Serve them cold for the best texture and that satisfying snap.

Save Pin

The first time I brought these to a dinner party, my friend's six year old asked if they were the fancy chocolates from the store, and when I said I made them, her eyes went wide like I'd just admitted to actual wizardry. She insisted on helping me make the next batch at her birthday party, and we ended up with rainbow sprinkles everywhere, misshapen balls, and so much laughter that her mom said it was the best party activity she'd ever hosted. That's when I realized these truffles aren't just dessert, they're an invitation to make a mess and have fun in the kitchen.

Customizing Your Coating

Candy melts come in nearly every color you can imagine, from deep red for Valentine's Day to pastel yellow for Easter or orange for Halloween. I keep a stash of white candy melts and a set of oil based coloring gels so I can mix custom shades whenever inspiration strikes. You can also drizzle a contrasting color over the set coating for a two tone effect, or dip just half the truffle for a modern look that shows off the dark Oreo interior.

Troubleshooting the Dip

If your candy coating turns thick and clumpy instead of smooth and glossy, it's usually because a drop of water snuck in or you overheated it in the microwave. Add a half teaspoon of vegetable shortening and stir gently to bring it back to life. If the coating slides off the truffles instead of sticking, your truffles weren't cold enough when you dipped them, so pop them back in the fridge for another ten minutes and try again.

Serving and Gifting Ideas

These truffles look bakery perfect when you arrange them in small paper cups inside a decorative tin or clear box tied with ribbon. I've given them as teacher gifts, party favors, and last minute hostess presents, and they always get rave reviews. For parties, pile them on a cake stand or in a glass bowl, and watch them disappear faster than you'd expect.

• Wrap individual truffles in small squares of cellophane twisted at the top for grab and go party favors.
• Layer them in a shallow box between sheets of parchment paper to prevent the coating from chipping during transport.
• Keep a batch in your freezer for emergency dessert situations, because they thaw in minutes and taste just as good.

Save Pin

Every time I pull a tray of these from the fridge and see that glossy pink coating gleaming under the kitchen light, I feel a little spark of pride that something so simple can make people so happy. Make a batch, share them with someone you love, and watch their face light up when that candy shell snaps.

Recipe Questions & Answers

→ How long do these truffles stay fresh?

Store these truffles in an airtight container in the refrigerator for up to one week. The cold temperature helps maintain the firm texture and prevents the coating from becoming soft or sticky.

→ Can I use white chocolate instead of candy melts?

White chocolate can be used, but candy melts are specifically formulated for coating and will create a harder shell that sets more quickly. White chocolate may remain slightly soft at room temperature and could be trickier to work with for dipping.

→ What's the best way to crush the Oreos?

A food processor creates the most uniform fine crumbs quickly, but placing the cookies in a sealed zip-top bag and crushing with a rolling pin works well too. Just press firmly until no large chunks remain—the finer the crumbs, the smoother your truffle texture will be.

→ Why do my truffles crack when dipping?

Cracking usually happens when the truffles are too cold when dipped or the coating is too hot. Let your chilled truffles sit at room temperature for 5 minutes before dipping, and ensure your candy coating has cooled slightly after melting to the ideal working temperature.

→ Can I make these ahead of time?

Absolutely! You can prepare the truffle balls and store them in the freezer for up to a month before coating. When ready to serve, simply thaw slightly in the refrigerator for 30 minutes, then dip in your candy coating and decorate as desired.

→ What other colors can I use?

Candy melts come in numerous colors, or you can tint white melts with oil-based food coloring. Popular choices include pastels for spring, vibrant reds for holidays, or gold and silver for elegant occasions. Just remember to use oil-based coloring specifically made for candy to avoid seizing.