In a previous post, I mentioned that truffles were my big holiday weakness. So when Oreo Truffles popped up in my inbox, I knew I was in trouble! And I was right to be so, I cannot leave these alone. They have a creamy cookie center and when combined with the almond bark, they are a delicious cookies and cream truffle. These will not last until Christmas!
Adapted from Kraftfoods.com
1 (1 lb 2 oz) package of Double Stuff Oreo Cookies
1 (8 oz) package of cream cheese, softened
1 package of vanilla almond bark
Place Oreos in a food processor, pulse until finely crushed.
In a separate bowl, combine 3 ¼ cups of cookie crumbs with the cream cheese until well blended. Cover and place in the refrigerator for 1 hour.
Make 1-inch balls of cookie mixture using a small (1-inch) cookie scoop, and place on a cookie sheet covered with waxed paper. Or you can roll them by hand. The cookie scoop allows them to all be equal in size.
Next, using a double boiler, melt the almond bark. Using 2 forks, gently pick up each Oreo ball and roll it through the melted bark. Pick it up with the forks and allow the excess bark to drip off. Place wet truffles onto a fresh waxed paper covered cookie sheet.
Sprinkle reserved cookie crumbs on the wet chocolate. Dip no more than 4 truffles before stopping to sprinkle them with cookies, so the crumbs will stick.
Refrigerate at least 1 hour until hardened. Move to an airtight container and store in the refrigerator.
If you have a lot of extra cookie crumbs like I did, mix them in the with excess bark and dip some pretzels for some super delicious Cookies and Cream Pretzels! Mmmmmm…