Whenever we have these at a family gathering, they are seriously gobbled up in a matter of minutes! They are super easy to make, but taste like you spent hours preparing them.
1 (16 oz) package of Oreo cookies, divided
1 (8 oz) package of cream cheese, softened
1 package of almond bark (or baking chocolate, whatever you prefer), melted
- 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. Put balls in fridge for 30 minutes to an hour.
- 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.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
- Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
**Random Side Note: About once a year, the stars align and all 6 of us sisters have the chance to be together! Right now sister #2 is here in Utah visiting from Missouri, sister #3 is flying in from California, and sister #4 is driving for an hour to come home from college for a little bit. We are so excited to have a couple of days to be together! So while we are enjoying our short time together, we have same amazing people who have agreed to be Guest Contributors to our blog! They have come up with some great stuff and we are so excited to share it with you! Watch for their fun ideas and recipes in the next couple of days . . . and we will be back by the end of the week!