Oreo Truffle-Stuffed Strawberries

Super yummy summer treat. And we made ours look festive with patriotic sprinkles. We even thought about using white baking chips instead of chocolate ones to finish it off, but decided, meh, we want more chocolate!

• 1 lb large fresh strawberries
• 24 Double Stuf Oreos
• 4 oz cream cheese
• 12 oz chocolate candy melts
• sprinkles, optional

Cut the green caps off all the strawberries. Using a melon baller or huller, cut the center of each strawberry to create a bowl. Discard tops and filling. Pat the strawberries dry, paying special attention to the cut side. 

In a food processor, pulse the Oreos until fine. Add cream cheese and mix together until it's moistened enough to easily form a ball. Form small truffle balls and press them into the bowl created in the strawberries, pressing the tops to lie flush with the top of the berries. 

Melt candy melts according to package instructions. Dip the tops of the berries into the chocolate, add sprinkles or remaining Oreo crumbs and place on a lined baking sheet. Extra Oreo mixture and candy melts can be used to make regular Oreo truffles. Place strawberries in freezer for 10 minutes to set. 

NOTES: I don't know that you really need a whole pack of Double Stuf Oreos. I feel like we had a LOT of Oreo mixture leftover. We also didn't use all 12 oz of the candy melts. Actually, we didn't use any. I used semi-sweet chocolate chips instead and maybe used 6 oz? If we had made the rest of our Oreo mixture into truffles, then we probably would have used all 12 oz, but we didn't. 

I don't own a melon baller and have no idea what a huller looks like so I used a good old steak knife. I just cut out the white center of each strawberry and it worked just fine. I think it might actually be easier than a melon baller anyway, because I could make the bowl any size I wanted depending on the strawberry size. It really didn't take that long. 

Serves: 8-12

Total Time: 15 minutes plus chilling

Recipe from thedomesticrebel.com