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These pot of gold truffles are an easy no-bake St Patrick’s Day dessert recipe made by dressing up traditional Oreo truffles. Everyone will feel like they’ve found the gold at the end of the rainbow when they taste one of these yummy St. Patrick’s Day treats!
For another Pot o’ Gold treat try these easy St. Patrick’s Day pretzel bites.
Are you looking for something truly unique and fun for Saint Patrick’s Day?
These Pot Of Gold Oreo Truffles are not only delicious and easy to make, but will certainly capture everyone’s attention.
These no-bake chocolate truffles are easy to make by combining cream cheese and crushed Oreo cookies. Once chilled, you’ll dip them in melted chocolate and then decorate them with gold sugar pearls and a piece of rainbow sour candy to represent the gold at the end of the rainbow. For another tasty oreo truffle recipe try my snickerdoodle truffles.
These Pot Of Gold Truffles are certain to be a hit at your St. Patrick’s Day party. Serve the up with a glass of kid-friendly shamrock punch!
The easy no-bake St. Patrick’s Day desserts are also excellent for serving at your little one’s class party or selling at the school’s bake sale.
Table of Contents
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cream cheese – softened to room temp.
- Double Stuf Oreo Cookies – or 36 regular Oreo cookies.
Semi-sweet chocolate chips – Chocolate almond bark or chocolate melting wafers can be used as well. In fact, they will likely be easier to work with. - Wilton gold sugar pearls
- Airheads Xtremes Rainbow Berry Candy – chilled to make them stiff so that they stand upright.
Let’s Make our Pot of Gold Oreo Truffles
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
First, line a large baking sheet with wax or parchment paper and set aside.
Add the Oreo cookies to a food processor and pulse until they are in tiny crumbs.
In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese. Mix with a spatula until completely blended.
Cover the bowl and chill for 30 minutes for easier handling.
Shape the Oreo mixture into one inch balls and place on the lined baking sheet.
In a double boiler, warm the semi-sweet chocolate chips over low-medium heat. Stir continuously until melted and smooth. You can also melt the chocolate using the microwave in 30-second increments.
Pour the melted chocolate into a smaller bowl for easier dipping.
Using a toothpick, dip each Oreo ball into the melted chocolate and place it back on the baking sheet. Set aside the remaining melted chocolate for later use.
Chill the chocolate-covered Oreo balls for 30 minutes to allow the chocolate to harden.
While the Oreos chill, cut each chilled rainbow candy strip into 4 pieces with one straight end and one angled end. Set aside.
Remove the Oreo truffles from the refrigerator and flip each truffle upside down.
Reheat the leftover chocolate and spread a thin layer on the top of a truffle.
Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds, or until it sticks.
Sprinkle the rest of the melted chocolate with the gold sugar balls. Then, place it back on the baking sheet to allow the chocolate to harden.
Repeat until all of the truffles have a rainbow and gold.
That’s it! I hope that you enjoy these adorable Pot Of Gold Oreo Truffles and have a very happy St. Patrick’s Day!
More St. Patrick’s Day Dessert Ideas
Recipe
5 from 5 votes
Pot Of Gold Truffles
Author: Jaclyn
Prep: 30 minutes mins
Chill Time 1 hour hr
Total: 1 hour hr 30 minutes mins
Everyone will feel like they've found the gold at the end of the rainbow when tasting one of these yummy Pot Of Gold Oreo Truffles!
Ingredients
- 24 Double Stuffed Oreo Cookies
- 8 ounces cream cheese softened
- 12 ounces semi-sweet chocolate chips
- 1/4 cup gold sugar pearls
- 3 Airheads Xtremes Sour Rainbow Candy chilled
Instructions
Line a large baking sheet with wax or parchment paper and set aside.
Add the Oreo cookies to a food processor and pulse until they are in tiny crumbs.
In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese. Mix with a spatula until completely blended.
Cover the bowl and chill for 30 minutes for easier handling.
Shape the Oreo mixture into one inch balls and place on the lined baking sheet.
In a double boiler, warm the semi-sweet chocolate chips over low medium heat. Stir continuously until melted and smooth.
Pour the melted dark chocolate into a smaller bowl for easier dipping.
Using a toothpick, dip each Oreo ball into the melted chocolate and place back on the baking sheet. Set aside the remaining melted chocolate for later use.
Chill for 30 minutes to allow the chocolate to harden.
Cut each chilled rainbow candy strip into 4 pieces and set aside (12 total).
Remove the Oreo truffles from the refrigerator and flip each truffle upside down.
Reheat the leftover chocolate from Step 8 and spread a thin layer on the top of a truffle. Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds. Sprinkle the rest of the chocolate with the gold sugar balls.
Place back on the baking sheet to allow the chocolate to harden. Repeat until all of the truffles have a rainbow and a pot of gold.
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 42g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 153mg | Potassium: 226mg | Fiber: 2g | Sugar: 27g | Vitamin A: 268IU | Calcium: 46mg | Iron: 3mg
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