Such a decadent treat. These top my list of favorites as far as Christmas goes.
Ingredients
36 Oreos (1 package)
8 oz reduced fat cream cheese, softened
1 tsp peppermint extract
16 oz. vanilla almond bark
¼ cup crushed candy canes or peppermint candies, for decorating
Instructions
Pulse Oreos in a food processor until finely ground. Alternately, pound Oreos in a plastic bag until well-crushed. Transfer crumbs to a large mixing bowl; add cream cheese and peppermint extract. Mix ingredients well, incorporating fully.
Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper; repeat with remaining ingredients. Freeze truffles for 10-15 minutes.
Meanwhile, melt chocolate according to package directions. Using a fork, carefully submerge each truffle and lift, allowing excess chocolate to drip off. Gently bouncing the fork helps create a thin, even coat of chocolate and excessive pooling of chocolate at the base of the truffle. Return truffle to parchment-lined baking sheet and sprinkle with crushed peppermint. Store in an airtight container in refrigerator.