Oatmeal Creme Pie Truffles

By srumbel

These little pups are a cinch to make, are only 3 ingredients(!!) and taste exactly like those highly addictive snack cakes you can get at the grocery store. Plus, smaller things have less calories (science, y’all) so I’m pretty sure like, 15 of these truffles equals one creme pie. from the domesticrebel

Ingredients

• 1 box (approx. 6) oatmeal creme pies, unwrapped
• 3/4 pkg white chocolate candy coating (I use Candiquik)
• Cinnamon sugar

Preparation

Step 1

1. Line a rimmed baking sheet with foil and set aside. Place all of the oatmeal creme pies in a large bowl.
2. Using clean hands, begin mashing the pies together to form a dough-like consistency. The mixture will naturally form into a ball shape. Using a cookie dough scoop or a Tablespoon measure, measure out Tablespoon-sized balls of truffles and place them on the cookie sheet. You should get a little over a dozen truffles (about 12-14).
3. Freeze the truffles for about 1 hour to stiffen. Once frozen and solid, prepare the candy melts according to package directions until smooth + melted.
4. Dip the truffles into the melted white chocolate with a fork, allowing excess chocolate to drip off. Place gently on the foil-lined baking sheet and sprinkle immediately with cinnamon sugar. Repeat until all truffles are coated.
5. Store leftover truffles airtight, at room temperature for several days, or in the freezer for several weeks, bringing to room temp before serving. As I said, this makes roughly 12-14 truffles.