36 Oreos (original not double stuff), plus 3 more, crushed, for topping if desired.
1 (8 oz) pkg. cream cheese softened
16 oz vanilla or milk chocolate candy melts, or melted white chocolate
Line an 18 by 13 inch baking sheet with wax paper or parchment paper.
Place 36 Oreos in a food processor (entire cookie, don’t remove cream filling) and pulse to fine crumbs. Pour crushed Oreos into a bowl and mix with cream cheese on low until well combined. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. Place truffles in the refrigerator for 15 to 30 minutes. Meanwhile crush the remaining 3 Oreos. Melt almond bark or chocolate according to directions on package. Remove truffles and dip in melted chocolate and use a spoon or pour some chocolate over the top then lift and allow excess chocolate to run off. Return to baking sheet, immediately sprinkle tops with crushed oreos if desired or drizzle other color of chocolate over truffle. Allow chocolate to set, Store in airtight container.
