Quick and Easy Oreo Truffles

These are super quick to whip up!
adapted by a recipe from The Girl Who Ate Everything

1 package Double Stuff Oreo Cookies
4 oz. cream cheese {not the low-fat version}, softened
6 squares of vanilla almond bark, or white candy melts

Blend the cookies in a food processor in 3 batches.  Reserve 3 T. cookie crumbs for sprinkling on the top later.  To the last batch of crushed cookies add the cream cheese and blend for a few seconds.  Add the previously crushed cookies back to the food processor and blend a few more seconds.  Your mixture should look sticky and clumpy like this:

*If you don't have a food processor, you can put them in a 1 gallon sealed food bag and crush with a rolling pin - messy but it works.  Put the crushed cookies in a bowl and stir in the cream cheese with a wooden spoon until incorporated.*

Roll the mixture into 1" balls {the mixture will seem crumbly at first, but as you roll it, it will ball up} and place on a waxed paper lined cookie sheet.  Once all are rolled, place in the refrigerator for 20 minutes, or until firm.

Meanwhile, melt the almond bark in a bowl in the microwave in 30 second intervals until completely melted.  Stir between each.

With a fork, dip the truffles into the melted almond bark and then place back on the waxed paper.  Top immediately with the reserved cookie crumbs - the coating sets up quickly.  Repeat with all truffles.

Store in the refrigerator until served.

Makes 30 truffles.

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