8 oz Cream Cheese
almond bark or Chocolate chips, whichever you prefer.
Pulse enough Oreos in your food processor to make 3 cups of crumbs plus a little to sprinkle on top of the truffles.
(Stop eating the Oreos! You need three cups!)
Pulse the cream cheese in your food processor to soften it, then add the three cups of oreo crumbs. Pulse until thoroughly mixed.
Use your handy dandy cookie scooper to scoop the resulting dough onto a wax paper covered cookie sheet. Roll the balls of dough between your palms or on the counter to get a nice, uniform shape. Pop into the freezer for a bit to harden up the dough while you melt the chocolate.
Dip the truffles into the melted chocolate. I used a couple of fondue forks for this--they speared the truffle easily and securely and the resulting hole was easily patched with a dollop of melted chocolate.
Sprinkle some of the leftover crumbs (you did have some, right? Surely you did not eat them all?) onto each truffle before the chocolate hardens. If you're in the mood to be festive, you can sprinkle with colored sugar, dip the truffles in white chocolate instead of milk chocolate. Heck you can even paint a little bow tie on each one if you're really feeling ambitious!
Store in the fridge or freezer.
But before you do, find a pretty plate, polish a table and take a picture of this chocolatey goodness!
The Dangerous Part:
I heart Oreos!