I set out to test the turtle pumpkin cheesecake recipe I’m planning to make for the Smith Thanksgiving, but I found I was completely out of heavy-duty foil. So, instead, I made these Oreo truffles from–you guessed it–Bakerella.
It’s an incredibly simple recipe–a package of crushed Oreos mixed with a package of softened cream cheese forms the truffle.
Then, you just dip the centers in melted white almond bark. I sprinkled them with some of the Oreo crumbs.
The interior remains very soft. They are absolutely delicious!
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