Ingredients
36Original Oreos,(plus 3 more for topping if desired) ,crushed
8ozcream cheese,softened
16ozvanilla candy melts,or chocolate candy melts or melted white chocolate, milk chocolate or dark chocolate
Preparation
Line an 18×13-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 to fine crumbs.
Add cream cheese and pulse in bursts until well combined.
Scoop mixture out about 1 tablespoon 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.
