On a recent trip to our beloved Target, we spied a new type of Oreo, one we had never tried before. Carrot Cake Oreos! We snatched them up and scored our main ingredient for this week’s Saturday treat. Carrot Cake Oreo Truffles for the win!!! Carrot Cake Oreos Oreos, cream cheese, and white chocolate. A winning combination!
- 24 Carrot Cake Oreo cookies
- 6 oz. cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 10 oz. White Chocolate Almond Bark
- Orange and pink sugar sprinkles
Place cookies in a food processor and blend them to fine crumbs.
In the bowl of a stand mixer beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.
Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.
Melt white almond bark in the microwave according to the directions on the package. Once almond bark is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.
*recipe inspired by We Are Not Martha