Rudolph Oreo Chocolate Truffles

Since we are now a proud aunt & uncle of the cutest nieces & nephew, we cannot show up to a Christmas celebration with a lame, adult dessert. Not only does it need to taste delicious, it has to be fun! The classic Oreo truffle dressed-up as Rudolph is the perfect solution. Packed with gooey, rich chocolate, they are fun for the kids and just the right size for sticky, little fingers. They’re also adult-approved!

I have found that for every twelve cookies, I can make around twelve truffles. So adjust your ingredient totals to how many truffles you would like to make. I also eyeball the amount of cream cheese – use your best judgement as it’s nothing that can be messed up… just personal likings of gooey-ness!

I highly recommend splurging for an official chocolate candy melt pot, such as a Wilton – it makes life so much easier when making chocolate dipped desserts. If you don’t have one though, you can still melt the chocolate over the stovetop or in the microwave.

24 Oreos should result in about 24 truffles. Regular Mini Twists pretzels will also work for the antlers.


  • 24 Oreos (original is best)
  • 12 oz Semi-Sweet Chocolate Chips
  • Low Fat Cream Cheese, around 6 oz+
  • 1 tsp Vanilla Extract
  • Candy Eyes
  • Dark Chocolate Covered Pretzels
  • Red Candy or Red Frosting
  • Parchment Paper
  • Food Processor
  • A Wilton or Microwaveable Mug/Bowl

Place the Oreos into your food processor and grind the cookies until they are small crumbs. Once the cookies are all crumbs, scoop in the cream cheese & add the vanilla extract. Again, it’s more of an eyeballing the amount than an exact measurement. Start smaller if you need to, blend, and adjust accordingly. Scoop out the dough and roll into round balls, slightly smaller than a golf ball. Place them on a tray lined with parchment paper and then put in the freezer to chill for 10 minutes.

While the Oreo balls are chilling, you can prep the “antlers”. With a small paring knife, you will make a slight cut in the middle of the pretzel so that it breaks in half. You will probably have several that will break incorrectly, but eventually you will end up with perfect reindeer antlers!

Melt the chocolate in a Wilton candy melter, or either melt the chocolate on the stove top or in a microwave as instructed below. When the chocolate is melted, it’s time to start dipping! Use toothpicks to dip the balls in the chocolate. Once dipped, place them back on the parchment paper and decorate with your prepped antler pretzels and the candy eyes. If you’re doing a candy nose, add it at this time as well so it will harden in the chocolate. If you’re using frosting, wait until the chocolate shell has dried.  Repeat with all the balls.

Once complete,  place them in a deep container so that you can cover with SaranWrap without touching the antlers. Carefully place them in the refrigerator to chill, for at least an hour, until ready to serve.

*Chocolate Melting Tips: Place the chocolate chips in a microwave safe bowl or mug, microwave for 30 seconds and then stir it well. Place back in the microwave for another 15 seconds and repeat stirring. The chocolate will continue to melt once it’s out of the microwave, so continue to stir it. It’s important not to overheat the chocolate because it will burn. You can put it back in the microwave but do it for shorter intervals and keep an eye on it.



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