This recipe is from Southern Plate and I first made it last year. They're super easy to make and quite tasty, my husband in particular likes them. You wouldn't think the ingredients are only Oreos and cream cheese with chocolate on the outside! I made little baggies of Oreo Truffles, Peanut Butter Truffles and Coconut Rum Balls for my husband to give his coworkers- all guys- and these Oreo Truffles in particular were a hit. They're great made dipped in either regular chocolate almond bark or white chocolate almond bark.
A few tips:
-Almond bark's other name is chocolate candy coating and it doesn't actually have almonds in it. It's basically low quality chocolate but is just fine for this type of thing. You can find it in the baking aisle next to the chocolate chips and it basically looks like a very thick chocolate bar and is scored so you can break it into pieces. The grocery store we usually go to doesn't always have it but WalMart does.
-Parchment paper is amazing. You can bake cookies (and biscuits!) on it without them sticking (even without greasing it) and truffles come off it perfectly! Buy some if you don't have it already.
-To speed things along you can put more than one truffle in the container of chocolate at a time.
-A plastic fork with the middle tines broken off is perfect for lifting the truffles out of the chocolate.
-A toothpick works great for nudging the truffle off the fork and onto the parchment paper.
16 oz Oreo cookies
8 oz brick cream cheese at room temperature
16 oz almond bark/candy coating
chocolate sprinkles (optional but good if you're making Peanut Butter Truffles too)
Pulverize Oreos in a food processor until you have fine crumbs. Place them in the bowl of a stand mixer along with the cream cheese and beat on low until well combined. Form mixture into balls the size of walnuts and refrigerate for an hour or so. Tear off a big sheet of parchment paper and place it on your work surface glossy side up. Heat the almond bark according to the directions on the package. Place the balls in the chocolate and use a spoon to pour chocolate on top. Lift them out of the chocolate with the plastic fork and scrape the excess off on the side of the bowl/container. Place on the parchment paper and sprinkle with chocolate sprinkles if you're using them. Let the chocolate set then store in a covered container in the refrigerator. They'll keep for about 2 weeks.
Yield: about 24 truffles.