Ingredients:

  • standard Oreo cookies
  • sweetened condensed milk
  • fine sea salt
  • dark or semi-sweet chocolate melting wafers
  • coconut oil
  • white chocolate

Instructions:

  1. Place the full Oreo cookies into a food processor. Pulse until you achieve a fine, sandy grit with no large chunks remaining.
  2. Transfer crumbs to a bowl. Gradually stir in the sweetened condensed milk and sea salt with a stiff spatula until a pliant, clay-like dough forms.
  3. Scoop 1-tablespoon portions and roll between your palms into smooth spheres. Place on a parchment-lined baking sheet.
  4. Freeze the rolled balls for 15–20 minutes until firm. This ensures the chocolate coating adheres correctly.
  5. Melt dark chocolate wafers and coconut oil in 30-second intervals in the microwave, stirring until glossy and smooth.
  6. Dip each chilled ball into the chocolate using a fork, tap off excess, and return to the parchment paper to set.
  7. Melt white chocolate and drizzle over the set truffles for decoration.