King Cake Oreo Truffles

Adding some King Cake Oreo Truffles to my list of all things King Cake, that aren’t actual cake. 


If you’re not local to Louisiana, or an out of state subscriber to inRegister Magazine, I brought the heat in my February Aimee’s Pretty Palate column; Let Them Eat King Cake. 

Not one, not two, but ALL THREE recipes this issue were King Cake inspired but not the cake itself, because, come on, there are plenty of places that sell it OR the internet has made it easy enough to make it yourself. 

I’m going to keep things non-traditional, just like my King Cake Fudge and the King Cake Cracker Candy. And that’s just this year! 

(Go ahead and PIN these King Cake Oreo Truffles to your Mardi Gras board so you won’t forget how great they are for serving at your next carnival gathering). 


The King Cake Oreo Truffles are so easy that it feels misleading to call it a recipe but I love that it keeps things bite-sized and snackable. It’s also the perfect activity to do with the kids, and the small size makes them fun to gift as well. If, of course, you’re able to part with them once you realize how addictive they are.



King Cake Oreo Truffles

Yield: Makes: 16 Truffles

Minimal ingredients, bite-sized and perfectly snackable, I dare you to eat just one of these King Cake Oreo Truffles.


  • 1 16-ounce package Golden Oreos
  • 1 8-ounce package cream cheese, softened
  • 1 Tablespoon cinnamon
  • 12 ounces white almond bark
  • 1 Tablespoon vegetable oil
  • purple, green, yellow sanding sugar, for sprinkling


    Line a baking sheet with parchment paper.

    In a food processor, pulse the Oreos until they are finely crushed. Transfer to a mixing bowl and combine with the cream cheese and cinnamon until well blended. Using a mini cookie scoop, form into about 1 inch balls and place on the lined baking sheet. Place into the freezer to firm for about 15 minutes.

    While the truffles are chilling, melt the almond bark according to package instructions with 1 Tablespoon vegetable oil. Once creamy and smooth, dip the truffles one by one into the melted almond bark, tapping off excess, and returning to the baking sheet. Sprinkle with sanding sugar while it is still wet. Repeat until all truffles are coated. Place into the refrigerator for an additional 5 minutes to ensure the coating is set. Best served chilled.

I had these grand visions of gifting them to a few members of our Krewe of Artemis parade but they disappeared way too fast. Luckily, I have 2 more weeks until Fat Tuesday and the vision is still there! 



Because there’s no bread involved, these little bite-sized wonders are basically the inner workings of a king cake, slathered in white chocolate bark. I mean, does it get any better? 


No. No, it does not because they are also portable which means you need to rally the kiddos and whip some of these up prior to heading out to the Mid City Gras this weekend where it’s basically a parade in reverse with all the homes decorated instead! 

If you see me on the parade route, I’ll have a dog or two in toy and a snack box full of King Cake treats keeping me from being terribly disappointed that I’m not parading and instead daydreaming of how epic the 2022 parade season is going to be.