Oreo Truffles Recipe

Ingredients

36 Oreos, divided (original not doublestuf), plus 3 more for topping if desired

1 (8 oz) pkg. cream cheese, softened

16 oz. almond bark or candy melts, or melted white chocolate, milk chocolate or dark chocolate

See notes for peppermint variation

Directions

Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs (alternately if you don't own a food processor you can place Oreos in a large resealable bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into the bowl of a stand mixer along with cream cheese and mix on low speed until well combined (alternately you can use a mixing bowl and a spoon to mix together). 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 (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator.

Recipe Source: adapted from Kraft

Notes

For the peppermint version simply mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed. Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).