A childhood favorite gets a fall makeover

Oreo truffles are one of those Midwestern mom desserts that please even the pickiest of eaters. Not only are they a crowd pleaser, but they are super easy to make! Simply mix cream cheese and crushed Oreos together and you are already halfway done. Freeze, coat in melted chocolate and chill for a tasty treat.

I was craving these truffles last week and thought: how can I give these a fall twist? I was inspired by Panera Bread’s honey walnut cream cheese and how it tastes almost too closely to a fall candle. After experimenting with some autumn-inspired combinations, maple syrup and toasted pecans came out as the clear winner. Not only can you use this flavored cream cheese for the truffles, but you can save it in the fridge to spread on bagels or even your favorite pumpkin bread.

I used Golden Oreos because they are my favorite, and I couldn’t find the pumpkin spice ones at the grocery store (do they even make those, or is it something I imagined?) I also tested these with the Carrot Cake Oreos, which were much too sweet for me. The great thing about this recipe is that you can personalize it for your taste preferences. Make these for a Halloween event, fall potluck or when you are simply in the mood for an easy and indulgent dessert!

Maple Pecan Oreo Truffles

Makes: 36 truffles
Prep time: 15 minutes
Cool time: 45 minutes:
Total time: 60 minutes

Ingredients

8 ounces of cream cheese, room temperature
3/4 cups of toasted pecans, chopped
2 tablespoons of maple syrup
1/4 teaspoon of cinnamon
Pinch of salt
1 package of your favorite Oreos (I used Golden Oreos and Carrot Cake Oreos)
12 ounces of white chocolate, melted

Instructions

In a medium bowl, mix together cream cheese, 1/2 cups of pecans, maple syrup, cinnamon and salt until well combined

2. Process the Oreos (filling AND cookie parts) in a food processor or blender until fine crumbs are formed.

3. Using a stand or hand mixer, beat the Oreo crumbs with the cream cheese mixture until well incorporated.

4. With your hands, roll into golf ball-sized balls. Place on a parchment lined baking sheet and freeze for at least 30 minutes.

5. Melt the chocolate according to package directions. Coat one truffle at a time by dropping the Oreo ball into the bowl of chocolate and mixing it around with a fork. Tap any excess chocolate off and place back on the baking sheet. Top with leftover pecan pieces while the chocolate is still wet.

6. Refrigerate the truffles for at least 20 minutes until the chocolate sets. Keep the truffles chilled in the fridge for around five days or freeze for up to three months!