Oreo Truffles

Recipe by Ariana Ibarra

Yields about 36 truffles

36 Oreos (original, not double stuffed)

1 (8oz) pkg. cream cheese, softened

16 oz. Dark or Milk chocolate

Small bag of white chocolate to drizzle on top

Set a long sheet of wax or parchment paper over a cookie sheet, set aside.

Place Oreos in a food processor (the entire cookie, don’t remove cream filling) and pulse to fine crumbs.

Pour crushed Oreos into mixer with cream cheese and mix on low speed until well combined.

Scoop mixture out (about 1 tbsp.) at a time and roll into a ball with hands, place on cooking sheet.

Place truffles in the refrigerator for 45 minutes, or in the freezer for 15 minutes.

Melt chocolate according to directions on package

Remove truffles from freezer/ fridge and dip into melted chocolate using a fork, place back on cookie sheet.

Melt white chocolate and drizzle on top of finished truffles using a fork.

When the truffles are hardened put into sealed container and keep refrigerated. Enjoy!