These Birthday Cake Oreo Truffles Bars only have three ingredients! They’re a quick treat for any summer event!

Dear baking world,

This recipe. Oh this recipe. Chock-full of delicious Oreos and cream cheese. And sprinkles!!! So many sprinkles! I had way too much fun taking pictures of these beauties because of the sprinkles! Delicious, so easy but one of those things that just would not work out for me.

Here’s how it happened. I had this box of Birthday Cake Oreos with chocolate cookies and birthday cake filling on my shelf that needed using. I liked them, but I had plans for them. I wanted to turn them Oreo truffles, which I had seen floating around heaven (aka Pinterest.)

Quick side note because I just ate something I baked for this blog and I am a bit sugar high and I want to say the unsayable amongst bakers: I never got into Pinterest. I was that girl a few years back that when everyone was raving and ranting about Pinterest, I just said I couldn’t get into it. I have eaten my words and every recipe pinned on Pinterest! I am on Pinterest all the time. It is a baker’s and aspiring cook’s (both me) heaven! It just causes my creative gears to grind whenever I’m on there. I love it and that’s the end to my rant.

I digress. So, I really want these Oreo truffles. Because I don’t have a food processor, I blended up my Oreos into a fine crumb and ate the bigger chunks floating on the top. Guilty as charged. I halved the recipe, so I only used 4 ounces of low fat cream cheese. I mixed everything up, tasted them and thought they were more cream cheese-y than anticipated, but that’s life and then I weighed each ball so they were exactly the same. I tried the batter again. Eehhhhh.

So when I made these, I imagined tons of birthday cake-y Oreo flavor and such, but this was mostly cream cheese and nobody got time for that. So I pulled them back out of the freezer, thawed them, and then crushed up some more Oreos and put them in. Much much better.

And then the next problem happened. I melted a bunch of pink white chocolate chips I got on sale at Target and they weren’t smooth enough for dipping so Miss I Think I’m A Baker (me) threw some milk into it. The chocolate seized faster than I could say “rookie.” The chocolate went from nice melty light pink to chunky hot pink. Mysteriously milk turned the chocolate hot pink.

There went that idea. I tried melting some more and absolutely butchered my practice truffle. So, here I have a terrible looking truffle with some chocolate on it and a few sprinkles but there was NO WAY I was going to take pictures of these. They were embarrassing.

And then it hit me. Thaw them again and squish them into bars and just melt some white chocolate chips on top! A light bulb went off and that’s what I present to you here. I thawed out the bars again and here comes the weird part: I sprayed a bread pan with cooking spray. Yes, I used a bread pan for these bars. The bread pan was small, but this is a half batch and it still made about sixteen little truffle bars. They’re rich so make a better bite-sized treat. (Or two bite-sized if you’re me and like nibbling.)

These truffle bars are great for those of us who can’t seem to dip truffles. My main issue came in because I didn’t have melting chocolate; I  just used chocolate chips. I don’t recommend that. It doesn’t get melty enough to properly cover each Oreo ball.

A few tips for you before you head off on your adventure (and for anybody skipping my lengthy story and who just want to see how to make the dang things):

• You will need four ounces of cream cheese. I used low fat, but you certainly can use full fat. Either will work.
• I used birthday cake Oreos, but once again, you’re welcome to use any kind of Oreos! They have Golden Birthday Cake Oreos, which were just too sweet for me, but those would be amazing as truffles!
• The only time consuming part of this recipe is freezing. You must completely freeze the truffles before you can put the melted chocolate over them.
• If you want to make them as truffles, be my guest! Simply replace the melted white chocolate chips with melted white chocolate dipping/melting chocolate!

So there you have it! My misadventures in the kitchen sometimes yield interesting results.

If you’re traveling with these, they taste fine when they’re been out. They’re a little more ooey, gooey, which is still amazing. But I do find they’re best when they’re eaten directly out of the fridge.

These babies are amazing. They were gone within minutes from the office and people came back and harassed me because apparently I’m making them fat. Sorry! I’m trying to avoid making myself fat, too.

Happy baking,

Brita