Yield: 30 servings
- 1 8-oz. package cream cheese, softened
- 1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into fine pieces
- Milk Chocolate or white Almond Bark for dipping (I like to use the Baker’s melting chocolate that comes in a little tub in the baking aisle.)
- The easiest way to do this is throw the Oreos in a food processor until crumbs then add the cream cheese until combined. If you don’t have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands.
- Roll into 1-inch balls and place on baking sheet or tray. Freeze until firm, about 30-60 minutes. Do not skip this step! Using a fork, dip Oreo balls into melted chocolate coating, tapping fork on the side to get excess off, and place onto waxed paper to harden (mine’s soft in the picture because it was so hot outside). You may have to dip them in batches keeping the others in the freezer so that the balls stay firm.
- Chill and serve cold or room temperature. Makes about 30 truffles. Can freeze them up to two weeks.
- Oreo Truffle Pops: If you’re making these into Oreo pops, form your balls and before you stick them in the fridge to harden up so that you can dip them, dip the end of your lollipop stick in the melted chocolate and then into your formed ball. This helps the stick stay in. After the balls have hardened up you can use the stick to dip the oreo balls in melted chocolate. Dry in a foam or Styrofoam block.
If you are using Almond Bark, melt it in batches. Towards the end of dipping some of the Oreo can bleed into the bark so melting in batches prevents a whole bowl of almond bark being ruined. I have not had luck with candy melts except for the Ghirardelli. I prefer almond bark or vanilla coating like Candiquik.