These Oreo Truffles were a great addition to the Red Velvet and Coconut Cream Cake Balls I served recently at a reception. Over at Bakerella's blog post, she say it best "Oreo Truffles made with, you guessed it… Oreo cookies. They are super easy to make and even easier to eat. They are crushed Oreos blended with cream cheese and then covered in white chocolate".
1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package White Almond Bark
Mix crushed Oreos (I use my food processor to crush them) and cream cheese until well-combined. The best way to do this is using your fingers – it will be messy (I also use my food processor to mix all together) ! Roll into 1-inch balls (I use a melon scooper) and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt a small amount of white chocolate bark with a bit of shortening) and scoop melted chocolate into a Ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).