Here is the recipe for Oreo Truffles that I made for Fathers Day. I got the recipe from Melanie at My Kitchen Cafe. I think they are a lot better than the Red Velvet Cake Balls that I made for Mother’s Day. I put mine it the freezer for 1 hour before dipping. I do think that next time I will roll them in chocolate bark and drizzle them with the white bark. When I was coating the balls in the white chocolate, cookie crumbs kept getting in the white chocolate. The truffles still looked ok, but it drove me nuts. They do look so nice though with the dark chocolate center and the bright white shell.
1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling
Mix crushed Oreos and cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled.