Truffles are a real treat anytime and these are perfect for Christmas
36 Oreos (don't use Doublestuff)
1 (8 oz) pkg cream cheese, softened
1 tsp milk
1 tsp vanilla
16 oz. white chocolate almond bark
1/4 cup crushed candy canes or peppermint candies, for decorating
1 pkg of peppermint kisses
Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls** (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off ( 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes and sprinkles then allow chocolate to set. Store in an airtight container in refrigerator.
**If using kisses as you form the balls insert a kiss in the center of each and form ball around kiss
Remember do not over melt do it in small time levels so it doesn't get hard