A cute St. Patrick’s Day treat, these pot of gold rainbow truffles have a surprisingly bright center! Easy to make, easy to eat!
Oreo truffles (or Oreo balls) are probably in my top 5 desserts. They’re addictive — those creamy, melt-away centers have just the perfect texture, and the perfect taste. Previously, I’d only made truffles with regular chocolate Oreos, but this time, I wanted to try something different. These truffles are made with golden Oreos, and my son says they taste like ice cream.
I can see where he’s going with that — they’re not quite as sweet as the chocolate ones, but they have that creamy texture. And I think they’re plenty sweet, especially with that chocolate covering.
These are the perfect St. Patrick’s Day treat. The chocolate makes these look like little pots, and with the addition of round yellow sprinkles, you have adorable little pots of gold. Of course, the rainbow is inside these pots of gold!
The easiest way to make the rainbow in these truffles is to make very small balls of each color and roll them together to make the larger truffle center. I tried a few other methods, but that seemed to work the best. This is a time-consuming process, and it took me a little while to find a workflow. I went color by color and made 5 small balls in each, then rolled them together to make one row of truffle centers. This recipe makes something like 40 truffles, so you’ll be rolling for a while. Perfect time to involve the kids!
Pot of Gold Rainbow Truffles
- 8 oz cream cheese room temperature
- 36 cookies golden Oreos
- 12 oz chocolate chips
- food coloring
- Crush Oreos in a food processor or in a plastic bag with a rolling pin.
- Mix in cream cheese
- Split into 6 small bowls. Color each portion a different rainbow color.
- Combine small amount from each bowl to make a center.
- Melt the chocolate chips by microwaving in 30 second bursts. Stir between burst until fully melted.
- Dip the centers in the chocolate and coat them completely.
- Sprinkle on sprinkles while the chocolate is still soft.
- Place on a wax-paper lined cookie sheet to dry. Putting them in the fridge will make them dry faster.