1 pkg. Oreos (36 cookies)
8 oz. cream cheese, softened
2 tsp. vanilla or peppermint extract*
16 oz. white chocolate or vanilla almond bark, melted
Extra Oreos, sprinkles or milk chocolate drizzle, for topping
Pulse Oreos in food processor until fine. In a stand mixer, combine cream cheese with vanilla or peppermint extract. Add crushed Oreos and mix until combined. Portion mixture into 40 servings and roll into balls, placing on a baking sheet lined with wax paper. Chill in refrigerator for 30 minutes to a few hours, or place in freezer for 15 minutes.
Using a double boiler, melt white chocolate. Coat truffles in chocolate using a candy dipping tool or fork. Top immediately with crushed Oreos or sprinkles, or drizzle with milk chocolate once set. Store in refrigerator or freeze. Serve chilled.
TIP: Try peppermint instead of vanilla extract for a seasonal spin.
A favorite Christmas treat of the Julie Peterson family, Northern Plains Electric Cooperative and KEM Electric Cooperative.
