Delightfully borrowed, slightly altered The Jey of Cooking
1 Package Golden Oreos
6 oz. Cream Cheese, at room temperature
1/4 Cup pureed apple pie filling
1/2 tsp. Ginger, divided
2 Packages White Chocolate Baking Bars
1 1/2 tsp. Cinnamon
Crushed candied pecans for topping (optional)
Chopped white chocolate (optional)
* I made the chocolate in 2 batches, I left out the cinnamon in the 2nd to just add variety in flavor.
Add the Oreos to the bowl of a food processor and pulse until fine crumbs form. Transfer to the bowl of a stand mixer and mix together with the apple pie filling, cream cheese and 1/2 tsp. ginger. Once combined, roll out your truffle dough into bite sized balls. Refrigerate for 2 hours. I even put my dough balls in the freezer 5 minutes before coating to get them extra firm.
Cover a baking sheet with parchment paper and set aside. Melt the chocolate in the microwave according to packaging, until fully melted. Stir in the cinnamon.
Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly. Place on the parchment paper and repeat until all balls are covered in chocolate. Sprinkle pecans or white chocolate on top (I dipped four truffles, then topped them etc...) and refrigerate until hardened.