Gingerbread Oreo Truffles

By carvalhohm

Ingredients

• 1 1 oz) package 1 (15.25 oz) package gingerbread Oreo's
• 4 4 4 oz cream cheese, softened
• 12 12 12 oz vanilla almond bark, melted
• 1/4 1/4 1/4 cup butterscotch chips, melted

Details

Servings 24
Adapted from mommyskitchen.net

Preparation

Step 1

1. Break up Oreo cookies and place in food processor. Blend on highest speed until cookies are finely chopped.

2. Using hand or stand mixer combine cookie crumbs with cream cheese until well blended. Chill mixture in refrigerator for 30 minutes.

3. Roll mixture into 1 inch balls and place on wax paper covered cookie sheet. I used my small cookie scoop and scooped out enough of mixture and then rolled into balls.

4. Melt vanilla bark in microwave safe bowl on defrost setting of your microwave. Melt bark in 3 minute intervals until completely melted. You can also use double boiler.

5. Using fork dip cookie balls into melted vanilla, tap off extra and set aside on wax paper covered cookie sheet to harden.

6. To make colored swirls in small bowl melt butterscotch chips for approximately 1 minute and stir until melted.

7. Add melted butterscotch chips to small zip lock bag and cut off tip. Swirl on top of each truffle. Let cookie truffles set until hardened. Store in refrigerator.