Instructions
Place 36 Oreos in a food processor and pulse to fine crumbs.
Pour crushed Oreos into stand mixer with cream cheese and mix on low until well combined.
Scoop out about 1 tbsp at a time, form into 1-inch balls, align on wax-paper-lined sheet. Freeze 15 minutes.
15 min
Melt almond bark or chocolate per package directions.
Crush remaining 3 Oreos. Dip truffles in chocolate, allowing excess to drip off. Immediately sprinkle tops with crushed Oreos. Allow to set.
Store in an airtight container in refrigerator.
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