1 package Oreos, divided
1 package cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate or white chocolate almond bark, melted
Notes / Directions
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Tip: Be creative in decorating! Use white chocolate almond bark and color it with different colors for different occasions! However, you CANNOT use any kind of liquid food coloring. The almond bark reacts by turning into an unworkable paste. Even one drop of food dye will ruin it. The food coloring needs to be oil based, powdered, or paste.