OREO TRUFFLES CREAM CHEESE RECIPES

Steps:

• Line a large baking sheet with parchment paper.
• Add 39 Oreos (stuffing and all) to a food processor and pulse until the cookies are ground down to a fine crumb (1-2 minutes). Reserve 3 cookies for topping.
• Add the cream cheese to the food processor and continue to pulse until the mixture is smooth (30 seconds to a minute).
• Scoop out the mixture and form into a 1-inch balls, placing each on the lined baking sheet. (I made 24 truffles.)
• Chill the balls in the refrigerator for 30-45 minutes (or until firm).
• When ready, add chocolate and oil to a microwave-safe bowl and heat in 20-second increments, stirring after each time, until the chocolate is melted and creamy. Let it sit for 2 to 2½ minutes to cool slightly before dipping.
• Remove the Oreos from the refrigerator. (It's helpful to only remove a few at a time to prevent them from getting too soft.) Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
• Using a fork, lift out the chocolate-covered oreo truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.)
• Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Store candies in the refrigerator in an airtight container for up to 2 weeks.

Steps:

• Use a food processor to crush cookies into fine crumbs.
• Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined.
• Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes. 
• A few minutes before taking the frozen balls out of the freezer, melt the white chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not, return to microwave in 30-second intervals. 
• Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes.