Ingredients

The following ingredients have 36 Servings
  • 36 Oreos ((original not doublestuf), plus 3 more, crushed, for topping if desired)
  • 1 (8 oz) package cream cheese, (softened)
  • 16 oz vanilla or chocolate candy melts, (or melted white chocolate, milk chocolate or dark chocolate)
  • See notes for peppermint variation

Instruction

  • Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
  • Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.*
  • Add cream cheese and pulse in bursts until well combined**.
  • Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. 
  • Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
  • Melt almond bark or chocolate according to directions on package. 
  • Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 
  • Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set. 
  • Store in an airtight container in refrigerator.