🍫 Truff’d Up Treats

Total Time: 45 minutes Yield: 4 - 6 Servings

Ingredients

• 1 package (14–16 oz) Oreos – any flavor (classic, double-stuf, mint, etc.)

• 1 (8 oz) block cream cheese – softened to room temperature

• 0.1g - 0.22g RSO or Distillate - your desired dose

• 8 oz chocolate melting wafers or chips – dark, milk, or white chocolate

• (Optional): Sprinkles, crushed Oreos, cocoa powder, or sea salt for topping

Infusion Prep

1. Warm the Distillate/RSO:
   Place the syringe (sealed) in a small cup of hot water for 1–2 minutes to loosen it.

2. Blend with Cream Cheese:

   • In a small bowl, mix the softened cream cheese with your warmed RSO/distillate until fully combined.

   • Stir well — you want even distribution of cannabinoids throughout the mixture.

Instructions

1. Crush the Oreos:
   Add Oreos to a food processor and blend until you have fine crumbs. (You can also crush them in a bag with a rolling pin.)

2. Mix It All Together:
   In a large bowl, combine the Oreo crumbs with your infused cream cheese. Mix until smooth and dough-like.

3. Shape the Truffles:
   Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
   Freeze for 20–30 minutes to firm up.

4. Melt the Chocolate:
   Melt your chocolate wafers in the microwave (30-second bursts, stirring between each) or over a double boiler until smooth.

5. Dip and Decorate:

   • Use a fork or toothpick to dip each truffle into the melted chocolate.

   • Tap off excess chocolate and return to the tray.

   • Add toppings immediately before the chocolate sets.

6. Chill and Store:
   Refrigerate for at least 30 minutes until firm.
   Store in an airtight container in the fridge for up to 2 weeks or freeze for longer.

Optional Flavor Twists

• Add ½ tsp vanilla extract or espresso powder to the cream cheese mix.

• Use mint Oreos + white chocolate for a festive vibe.

• Use Nutter Butters for a Peanut Butter truffle.

• Sprinkle crushed nuts, cocoa nibs, or flaky salt on top for texture.