S’mores truffles. No bake. Gooey center; chocolatey, goodness. Ohhhemmmgeee. These are so good y’all. Like seriously good. I’ve been making Oreo balls for years. And man are those tasty. Why mess with a good thing, right? Unless of course you’re adding s’more to the title. Then you can mess with anything. There is pretty much no dessert in the world that wouldn’t taste better with a s’mores twist, amIriiight?
Stop what you’re doing. Right. This. Minute. Drive to the nearest supermarket and pick up the following: Golden oreos, cream cheese, marshmallow fluff and almond bark. DO IT NOW. Then go home and start making this. Warning: you may not have too many left because there is going to be quite a bit of taste testing along the way.
I mean, can you blame me?
How can I make these s’mores truffles at home, you ask!
- You’re going to start by sticking the whole jar of marshmallow fluff in the freezer. It makes it so much easier to work with, so don’t skip this step.
- Then, dump the entire package of golden oreos into the food processor and turn it into crumbs. Once that’s done, you add the package of cream cheese and pulse until everything is mixed well. My best advice on how to do this without making a HUGE mess (you’ll still make a bit of a mess) is to work in batches, and keep everything as cold as possible.
- Put your oreo crumb/cream cheese mix in the fridge to stiffen it up a bit. Once it’s chilled, you have to work quickly. Take the fluff out of the freezer, and make a small fluff ball (slightly bigger than a blueberry). Then take your oreo mix, and cover the fluff ball. Have a parchment covered baking sheet ready and pop those babies on there. Stick the tray in the freezer.
- While those are getting nice and hard, melt the almond bark in a double boiler. This is a fancy dancy term for boiling some water, putting a glass bowl over it and melting chocolate in there. I’m so fancy, right? Check out a tutorial here. You can buy yourself a double boiler but it’s so easy to do, so I don’t recommend that. So, get your double boiler ready, and melt your almond bark. You’re going to have to take the balls out just a few at a time, because they have to stay as hard as possible. Quickly dip them in the chocolate and fully coat. Have another parchment covered baking sheet ready and put the chocolate covered balls on there. Put them back in the freezer until the chocolate hardens, and VOILA. S’mores Truffles!
Drooling can commence immediately.
These balls might be making an appearance at my brothers wedding in October. Maybe. But only if he lets us name them “My sisters’ balls” as they were so lovingly created by me and my sister in anticipation of their cookie table. So, check back with me on October 2nd, and I’ll be sure to let you know if “My Sisters’ Balls” were the hit of the wedding, or not.