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Strawberry Shortcake Truffles Recipe

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4.6 from 52 reviews

Delightfully sweet and indulgent Strawberry Shortcake Truffles made with crushed Golden Oreos, cream cheese, and strawberry shortcake crumbs, coated in smooth white chocolate and decorated with red candy melts and extra crumbs for a festive finish. Perfect for parties or as a charming homemade treat.

Ingredients

Scale

Main Ingredients

  • 1 package Golden Oreos (regular size, not family pack)
  • 4 ounces cream cheese (softened to room temperature)
  • 1 teaspoon lemon zest
  • 2/3 cup strawberry shortcake crumbs

Coating Ingredients

  • 2 cups white chocolate chips
  • 2 teaspoons vegetable shortening (divided: 1 tsp for white chocolate, 1 tsp for red candy melts)
  • 1/2 cup red candy melts
  • 1/3 cup Strawberry Shortcake Crumbs (for topping)

Instructions

  1. Pulse Oreos: Add the Golden Oreos to a food processor and pulse until they become very fine crumbs.
  2. Blend with Cream Cheese: Add the softened cream cheese to the Oreo crumbs in the food processor and pulse until well combined into a smooth mixture.
  3. Prepare Batter: Transfer the mixture to a bowl and stir in 2/3 cup strawberry shortcake crumbs and 1 teaspoon lemon zest. Cover and refrigerate for at least 30 minutes or up to one hour.
  4. Roll Truffles: Once chilled, scoop the mixture using a 1 or 2 tablespoon scoop and roll into smooth balls with your hands.
  5. Chill Truffles: Place the rolled truffles on a parchment-lined baking sheet or cutting board and refrigerate for 1 hour to firm up.
  6. Melt White Chocolate: In a microwave-safe bowl, combine white chocolate chips and 1 teaspoon vegetable shortening. Microwave on medium heat for 30 seconds, stir, then microwave for another 30 seconds. Stir well until melted and smooth, reheating briefly if necessary.
  7. Coat Truffles: Using two forks or a toothpick, dip each truffle into the melted white chocolate, coating evenly. Allow excess chocolate to drip off and place back onto the waxed paper-lined surface. Use a second toothpick to help transfer if needed.
  8. Chill Coated Truffles: Refrigerate the coated truffles for 30 minutes to set the white chocolate layer.
  9. Melt Red Candy Melts: Place red candy melts and remaining 1 teaspoon vegetable shortening in a bowl. Microwave for 30 seconds, stir, and microwave again briefly if needed until smooth and melted. Transfer melted candy melts into a resealable sandwich bag.
  10. Drizzle and Decorate: Cut a small tip from the corner of the bag and drizzle the red candy melts over the truffles. Immediately sprinkle additional strawberry shortcake crumbs on top for decoration.
  11. Final Chill: Chill the decorated truffles for one more hour in the refrigerator before serving.

Notes

  • Softening the cream cheese to room temperature helps it blend smoothly with the Oreo crumbs.
  • Refrigeration is key between steps to allow the truffles to firm up and hold their shape.
  • If you don’t have strawberry shortcake crumbs, you can substitute with crushed shortbread or sponge cake crumbs mixed with a bit of sugar and freeze-dried strawberries.
  • Vegetable shortening helps thin the chocolates for a smoother coating and drizzle.
  • Store truffles in an airtight container in the refrigerator for up to 5 days.

Keywords: Strawberry Shortcake Truffles, Oreo truffles, no-bake dessert, white chocolate truffles, party treats, homemade candies

Find it online: https://dylangranv.com/strawberry-shortcake-truffles-recipe/