These festive Oreo truffles are easier to make than classic chocolate truffles, and everyone will love their fudgy centers and snappy chocolate coating.

YieldMakes 32 truffles
Prep time 30 minutes
Cook time 2 minutes
Ingredients
• 8 ounces cream cheese
• 1 (14.3-ounce) package Oreo cookies (36)
• 12 ounces white chocolate chips or white candy melts
• 1 tablespoon vegetable shortening
• 2 drops pink food coloring
• 1/4 cup sprinkles

Instructions
1. Cut 8 ounces cream cheese into cubes and let sit at room temperature until softened, at least 30 minutes. Meanwhile, line a rimmed baking sheet with parchment paper.

2. Place 1 package Oreo cookies (36 cookies) in a food processor fitted with the blade attachment. Pulse into fine crumbs, about 10 (2-second) pulses. Add the cream cheese and pulse until combined and the mixture forms a ball. Scoop the mixture into tablespoon portions and roll each one into a ball. Place on the baking sheet. Refrigerate until set, at least 1 hour.

3. Place 12 ounces white chocolate chips or candy melts in a medium microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each burst, until melted, 1 1/2 to 2 minutes total. Add 1 tablespoon shortening and 2 drops pink food coloring, and stir to combine.

4. Working with one at a time, drop each truffle ball into the pink mixture and thoroughly coat. Remove with a fork, let the excess drip off, and return to the baking sheet. Sprinkle each truffle with sprinkles as soon as it’s coated — you’ll need about 1/4 cup total.

5. Once all the Oreo balls are coated, refrigerate until the chocolate is firm, at least 10 minutes.

We would love to hear how your truffles turned out. Please take some pictures and send them in with a short story of how your Valentine’s Day baking session turned out. We’ll print the most compelling story/photos in a future edition of the Sun.

One thing is for sure, I’m looking forward to making this with our kids and sharing them with the family.