Red Velvet Oreo Truffles
You are going to LOVE today’s recipe, guys! Red Velvet Oreo Truffles. Yumm-o!
We had a major blessing for our family recently – Flash (hubby) was moved from a ‘contractor’ position at work to an actual, ‘full-time’ permanent employee. What does this mean? Better pay, benefits, and a much more secure career. Boo-yah!
The process of ‘transferring’ him over was taking forever, so his awesome supervisor made an extra effort to speak with the CEO to move things along quickly. To show our gratitude, I offered to make him a dessert of his choice – he chose something with Red Velvet. To be honest, I have never EVER made something with red velvet. Not sure why, just never came up, I guess.
So I found a recipe for Red Velvet and Oreo brownies, and decided to switch it up a bit and turn them into nice little truffles. They turned out very rich and delicious, with just enough moist red velvet cake, Oreo and cream cheese.
1 Red Velvet cake mix
1 stick Butter, melted (1/2 cup)
1 small package White Chocolate instant pudding mix
6 tbsp. Vegetable Oil
1 package Oreos
8 oz. Cream Cheese, softened
1/2 lb. bag of Chocolate Chips (or chocolate bark, melting chocolate, etc.)
Preheat oven to 325 Degrees F. Spray a 9×13 cake pan and set aside.
Mix the Cake Mix, Butter, Eggs, Pudding Mix and Vegetable Oil together in a bowl until well-combined. Pour into cake pan. Bake for about 20-25 minutes, or until toothpick inserted comes out clean. Remove from oven and allow cake to cool completely.
Put the Oreos in a ziplock baggie and use a rolling pin to crush them. Put the crushed Oreos into a large bowl.
When cake is cool, crumble into crumbs into the large bowl of Oreo pieces. Add the softened Cream Cheese and mix well.
Cover two baking sheets with wax paper. Roll the cake/oreo/cream cheese mixture into several balls, placing on the wax paper. Refrigerate about 2 hours, or until nice and firm.
Melt the Chocolate Chips (or other melting chocolate, whatever you chose). Dip each cake ball into the melted chocolate until fully covered. Replace on the wax paper. Refrigerate until all the chocolate has hardened. (I usually put them in the fridge overnight to be sure).
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