These are not only delicious, rich & fabulous to look at, but they are easy too! This is one of the very favorite things my neighbors like to get from me. I take these to new neighbors, bridal & baby showers, parties, and when I borrow my neighbor’s cookbook and realize four years later that I never returned it…yeah, when I take that back I might take a package of these. And then she might send me a text asking if I wanted to borrow anything else! Haha. But she really did. She’s really cool. My kids think the eyeballs are the greatest thing ever. I linked this post up HERE to lots of other great ideas, check it out!
Use your mixer and flat paddle attachment to crush your cookies. I put mine in for a couple of minutes on speed 2. Add your cream cheese and thoroughly combine. Then take a picture of yourself reflected in your cookie scoop wearing your favorite “old man” sweater that your husband gave you 12 years ago. Perfect.
Using a medium cookie scoop, scoop out the cookie mixture and place on a parchment-lined baking sheet. Gently roll the truffles between your hands until they are smooth and shiny.
Drop a truffle ball in and thoroughly coat with chocolate. Lift it out of the chocolate mixture with the spoon and gently tap against the measuring cup to remove excess chocolate. Using a toothpick, gently scrape the chocolate off the bottom off the spoon and then use the toothpick to gently push the truffle off the spoon and back onto the parchment paper.
Melt the square of vanilla almond bark in a small dish. Fold down the top of a sandwich bag and spoon the vanilla almond bark in. Fold the top back up, press the air out, and zip it closed. Make a very small snip in one corner of the sandwich bag.
In a swift back and forth motion, drizzle the melted bark back and forth over each truffle. Do one row at a time without stopping in between.
Once the truffles are dry and hardened, pick them up one at a time and remove the excess drizzle and coating from the base. Stick it a cute mini baking cup and viola! Beautiful little truffles that look like you spent a lot of money.
1 pkg Oreo Cookies (or 3 sleeves out of a large pack) crushed in a mixer with the flat paddle
8 oz cream cheese, softened
3 squares chocolate almond bark
1 cup chocolate chips
1 square vanilla almond bark
Mix crushed oreos and cream cheese until well combined. Form into 1 inch balls and place on parchment-lined cookie sheet. Refrigerate until firm.
Melt chocolate almond bark and chocolate chips according to package directions. Dip truffle balls and place onto parchment or wax paper to harden. Melt vanilla almond bark and spoon into corner of a sandwich bag. Make a small snip in the corner and drizzle back and forth over truffles in one swift, smooth motion, one row at a time. Let dry and harden. Remove the excess drizzle and coating from the base of the truffles and place in a mini baking cup.
May be eaten at room temperature or chilled. Store any uneaten truffles in the refrigerator.
Makes about 32 truffles.
*There are many methods for dipping truffles. After a lot of trial and error, this is the way that works best for me. Use the way that is easiest for you!
*Your final result will be only as good as your ingredients. I’m all for a good deal, but I use real Oreos and a high quality chocolate. I find that all brands of cream cheese and almond bark tend to taste the same to me.
*Other varieties of cookies may be substituted. Nutter Butters have been requested.