Oreo Cream Cheese Truffles

– 8 ounce brick cream cheese softened to room temperature

– 1 pound white almond bark

 6 ounces red candy melts

– 6 ounces blue candy melts

– Sprinkles optional

Instructions

PREP PAN:

– Line a rimmed baking sheet with parchment paper.

MAKE FILLING:

– Using a food processor or large resealable bag and rolling pin, crush Oreos into fine crumbs.

– In a large bowl, add cookie crumbs and softened cream cheese. Mix until combined.

– Using a small cookie dough scoop, form dough into a ball.

 Roll the ball in your hands until smooth.

– Place the balls on the prepared baking sheet.

– Chill the balls in refrigerator for at least 30 minutes.

MAKE COATING:

 Break almond bark into squares and place in it in a medium microwave-safe bowl.

– Heat in the microwave for 1 minute, and then stir.

– Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted.

DIP TRUFFLES:

 Using a fork, dip the Oreo ball into the chocolate and shake off the excess chocolate.

– Place the truffle on the prepared baking sheet. Repeat with the remaining truffles and chocolate.

– Let harden about 10 – 15 minutes.

MELT CANDY MELTS:

 In 2 separate microwave-safe bowls, add candy melts.

– Start heating in the microwave for 30 seconds, and then stir.

– Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted.

– Transfer the melted chocolate to plastic squeeze bottles.

GARNISH AND CHILL:

– Drizzle Oreo Truffle with red and blue chocolate.

 Garnish with sprinkles.

– Trim off any extra chocolate that pools at the bottom of the truffles.

– Chill truffles for 30 minutes.

STORE AND SERVE:

– Store in an airtight container in the refrigerator until ready to serve.