Wednesday, February 2, 2011
1 pkg oreos
1 pkg cream cheese (8 oz)
36 oz almond bark
1/2 cup choc. chips
1/2 tsp veg. oil
Line 2 cookie sheets w/waxed paper. Place cookies in large food processer. Cover; process until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a dough like consistency.
Chop 8 oz of the almond bark, stir into dough mixture. Roll dough into 1" balls; place on cookie sheets. Freeze for 30 minutes or until very firm.
In small microwavable bowl, microwave half of remaining 28 oz almond bark on high 1 minute 30 seconds; stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.
Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining almond bark; dip remaining balls.
In 1 quart resealable freezer bag, place choc. chips and oil; seal bag. Microwave on high 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag. Drizzle choc over truffles. If desired, sprinkle w/cocoa. Refridgerate 30-45 min. or until chocolate is set.
Store in refrigerator.