St. Patrick’s Day No Bake Pot Of Gold Oreo Truffles

Everyone will feel like they’ve found the gold at the end of the rainbow when eating one of these tasty St. Patrick’s Day Pot Of Gold Oreo Truffles!

Are you looking for something truly unique and fun for Saint Patrick’s Day?

These Pot Of Gold Oreo Truffles are not only delicious and easy to make, but will certainly capture everyone’s attention. These no-bake chocolate truffles are easy to make by combining cream cheese and Oreo cookies. Once chilled, you’ll dip them in melted chocolate and then decorate them with gold sugar pearls and a piece of rainbow sour candy to represent the gold at the end of the rainbow.

These Pot Of Gold Truffles are certain to be a hit at your St. Patrick’s Day party. They’re also excellent for serving at your little one’s class party or selling at the school’s bake sale.

Here is what you will need:

24 Double Stuf Oreos
8 oz brick of cream cheese – softened
12 oz bag semi-sweet chocolate chips
Wilton gold sugar pearls
3 strips of Airheads Xtremes Sour Rainbow Candy – chilled to make them stiff

Let’s Make our Pot of Gold Oreo Truffles:

First, line a large baking sheet with wax or parchment paper and set aside.

Add the Oreo cookies to a food processor and pulse until they are in tiny crumbs.

In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese. Mix with a spatula until completely blended.

Cover the bowl and chill for 30 minutes for easier handling.

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Shape the Oreo mixture into one inch balls and place on the lined baking sheet.

In a double boiler, warm the semi-sweet chocolate chips over low medium heat. Stir continuously until melted and smooth.

Pour the melted dark chocolate into a smaller bowl for easier dipping.

Using a toothpick, dip each Oreo ball into the melted chocolate and place back on the baking sheet. Set aside the remaining melted chocolate for later use.

Chill the chocolate covered Oreo balls 30 minutes to allow the chocolate to harden.

While the Oreos chill, cut each chilled rainbow candy strip into 4 pieces and set aside (12 total).

Remove the Oreo truffles from the refrigerator and flip each truffle upside down.

Reheat the leftover chocolate and spread a thin layer on the top of a truffle.

Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds.

Sprinkle the rest of the chocolate with the gold sugar balls. Then, place back on the baking sheet to allow the chocolate to harden.

Repeat until all of the truffles have a rainbow and and gold.

That’s it! I hope that you enjoy these adorable Pot Of Gold Oreo Truffles and have a very happy St. Patrick’s Day!

St. Patrick’s Day Pot Of Gold Oreo Truffles

Yield: 12

Prep Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Everyone will feel like they've found the gold at the end of the rainbow when eating one of these tasty St. Patrick's Day Pot Of Gold Oreo Truffles!

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Ingredients

• 24 Double Stuffed Oreos
• 8 oz brick of cream cheese, softened
• 12 oz bag semi-sweet chocolate chips
• gold sugar pearls
• 3 strips of Airheads Xtremes Sour Rainbow Candy - chilled to make them stiff

Instructions

1. Line a large baking sheet with wax or parchment paper and set aside.
2. Add the Oreo cookies to a food processor and pulse until they are in tiny crumbs.
3. In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese. Mix with a spatula until completely blended.
4. Cover the bowl and chill for 30 minutes for easier handling.
5. Shape the Oreo mixture into one inch balls and place on the lined baking sheet.
6. In a double boiler, warm the semi-sweet chocolate chips over low medium heat. Stir continuously until melted and smooth.
7. Pour the melted dark chocolate into a smaller bowl for easier dipping.
8. Using a toothpick, dip each Oreo ball into the melted chocolate and place back on the baking sheet. Set aside the remaining melted chocolate for later use.
9. Chill for 30 minutes to allow the chocolate to harden.
10. Cut each chilled rainbow candy strip into 4 pieces and set aside (12 total).
11. Remove the Oreo truffles from the refrigerator and flip each truffle upside down.
12. Reheat the leftover chocolate from Step 8 and spread a thin layer on the top of a truffle. Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds. Sprinkle the rest of the chocolate with the gold sugar balls.
13. Place back on the baking sheet to allow the chocolate to harden. Repeat until all of the truffles have a rainbow and a pot of gold.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 19mg Sodium: 74mg Carbohydrates: 25g Fiber: 2g Sugar: 20g Protein: 2g

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. Accuracy of nutritional information is not guaranteed.