Ingredients
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36 OREO Cookies
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8 oz cream cheese (softened)
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2 cups white chocolate melting wafers
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½ cup black melting wafers or black icing
Instructions
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Crush OREO cookies into fine crumbs using a food processor or a sealed plastic bag with a rolling pin.
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In a large bowl, mix the crushed cookies with softened cream cheese until smooth and thick.
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Scoop 1–2 tablespoons of the mixture and press firmly into a ghost mold cavity. If no mold is available, shape by hand.
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Refrigerate for 30 minutes or freeze for 20 minutes to firm up.
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Melt white chocolate wafers according to package directions until smooth.
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Remove the shaped truffles from the mold and dip each one into the melted white chocolate, coating evenly.
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Place coated ghosts on a parchment-lined baking sheet and refrigerate for 10–15 minutes until set.
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Melt black wafers or prepare black icing. Use a piping bag to draw eyes and mouths on each ghost.
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Keep truffles refrigerated until ready to serve.
Notes
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Make sure the truffles are chilled but not frozen before dipping to avoid cracking.
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For extra flavor, add a small amount of Vanilla Extract (Alcohol-Free) to the mixture.
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These truffles are freezer-friendly; store them in airtight containers for up to two months.
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You can customize the shapes for other holidays—hearts for Valentine’s Day or trees for Christmas.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (chilling and coating time)