• 1 pkg Double Stuf Oreos (regular, chocolate, mint – you pick)
  
• 1 pkg cream cheese
  
• 1 large bag chocolate chips or chocolate almond bark

Crush Oreos in a food processor. In a large mixing bowl, knead cream cheese into Oreo mix. Once cream cheese and Oreos are thoroughly mixed, roll into small balls. Place on a lipped cookie tray or 9×13 pan lined with freezer wax paper. Freeze for about an hour. Melt chocolate bars in a medium-sized bowl. Remove Oreo balls from freezer and dip in melted chocolate. Using tongs, shake off any excess chocolate and place back on freezer paper. Freeze for at least an hour or until ready to serve.

NOTE: For decorative purposes, you can set aside some of the Oreo crumbs (about 8 cookies worth) or buy dark or white chocolate to drizzle over the finished truffles. If you use the Oreo crumbs, however, you’ll have to sprinkle them over the truffles while the chocolate is still melted. Once it dries or is frozen, nothing will stick to it. For the mint Oreo Truffles, I melted some Andes mints and mixed them into the truffle mix and then crushed some to sprinkle on top.

PRO TIPS: Unless you want to keep them in the freezer until they’re ready to serve, learn to ‘temper’ your chocolate (so that it sets again after melting). There’s a few tricks to it, but there’s notes and YouTube videos all over to show you how. Also, tongs tend to leave an indentation in the chocolate that doesn’t correct itself, even after a chocolate drizzle. Instead, use plastic forks with the middle tines broken off to pick your truffle ball out of the melted chocolate. And you can throw it away when you’re done, so less dishes too!

Makes about 40 1-inch truffles. Enjoy!