-1 package original Oreos

-1 package cream cheese

-3 c. milk chocolate chips

Food Processor Method:

1. Line an 18×13 in. baking sheet with wax paper or parchment paper
2. Place 36 Oreos in a food processor (entire cookie, do not remove cream filling) and pulse to fine crumbs
3. Add cream cheese to food processor, pulse in bursts until mixture is combined
4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet
5. Place truffles in the freezer for 15 minutes. Crush the remaining three Oreos
6. Melt almond bark or chocolate according to directions on package
7. Remove truffles from freezer and dip in melted chocolate. Use a spoon to pour some chocolate over the top. Lift and allow excess chocolate to run off
8. Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set
9. Refrigerate in airtight container

Mixer Method:

1. Line an 18×13 in. baking sheet with wax paper or parchment paper
2. Place 36 Oreos in a gallon size resealable bag and crushing to fine crumbs with hands or rolling pin
3. Add cream cheese to stand mixer (set on low speed), electric mixer or by hand, just mix until mixture is well blended
4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet
5. Place truffles in the freezer for 15 minutes. Crush the remaining three Oreos
6. Melt almond bark or chocolate according to directions on package
7. Remove truffles from freezer and dip in melted chocolate. Use a spoon to pour some chocolate over the top. Lift and allow excess chocolate to run off
8. Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set
9. Refrigerate in airtight container