Oreo Truffles

Makes approximately 30 truffles


1 package Oreos (reserve one Oreo for sprinkling)

1 (8 oz) package light cream cheese

1 package white almond bark

  1. Place all but one of the Oreos into a food processor and pulse until the Oreos are fine crumbs.
  2. Add the cream cheese to the food processor and process until the mixture is fully combined.
  3. Roll the mixture into one inch balls and chill for at least 30 minutes.
  4. Dip the truffles into the melted almond bark and place on a parchment lined cookie sheet to set up. To garnish, sprinkle with Oreo crumbs, drizzle with melted chocolate, etc... Store in the refrigerator.

Notes:

  • I use my Pampered Chef small cookie scoop to scoop the truffles and then I roll them into balls.
  • If the almond bark is too thick, you can thin it out by adding a teaspoon of vegetable oil at a time. This will also give it a nice shine.
  • To dip, place a toothpick in the truffle, dip into the almond bark, lift the truffle off of the toothpick with a fork, and then push the truffle off of the fork with the toothpick.