I know there are tons or recipes out there and you can probably Google this and you would get 234932847528 hits. BUT, here's my recipe along with pictures.
**Note: the pictures in this post show that I used peanut butter Oreos which shows that you can use all the variations of Oreos, but my all-time favorite is truffles made with the regular Oreos.
1 bag of Oreos
1 (8oz) block of cream cheese, softened
Almond bark (amount varies, depending on how thick you coat)
Place the Oreos in your food processor, and pulse until the cookies are crushed into a fine powder.
(At the time, I didn't have a large food processor, but have since upgraded!)
(Here's the consistency that you should have after pulsing in the food processor.)
Using a mixer, combine the cookie crumbs and the softened cream cheese. Mix until well combined--the mixture should be kind of shiny (almost wet looking) and form a large ball.
(I use my stand mixer which I LOOOOOOOVE. It was one of my favorite wedding gifts and I use it all the time!)
(This is what the mixture should look like after mixing.)
Once well combined, pinch off small amounts and form into about 1 inch balls. I've seen them made bigger, but I like to keep them small and bite-sized.
(I use my small cookie scoop to get uniform sizes.)
(Sorry this is such a bad picture--I didn't realize the ball was blending in with my black stovetop!
But, you can still see the size here.)
Place the balls onto a wax paper-lined cookie sheet and place in the freezer for about 30 minutes. You don't want them to be frozen solid, but you want them to be very chilled and firm because you will be tossing them in hot, melted chocolate and you don't want them to lose their shape.
Melt your almond bark in a small, deep bowl. Almond bark can burn very easily so I warm it in the microwave in 30 second increments, stirring inbetween.
Drop the Oreo balls into the almond bark, one at a time. I like to use two forks to toss the ball around in the melted almond bark to get them well coated. Once coated, place them back on the wax paper-lined cookie sheet to cool/harden. IMPORTANT: do not place in the freezer or the refrigerator--this will cause the truffles to sweat and condensation will form on the outside. They will harden fairly quickly even at room temperature.
And, of course, my ever-present kitchen helper was right there
hoping I would drop something assisting.
Finally, every good cook knows that you must sample your treats before you serve them---I just wanted to make sure they were edible! =)
Hope you enjoy. However, I must warn you--this are HIGHLY addicting!