Step 1

Line an 18 by 13-inch baking sheet with wax paper or parchment paper.

Step 2

Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.*

Step 3

Add cream cheese and pulse in bursts until well combined**.

Step 4

Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.

Step 5

Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.

Step 6

Melt almond bark or chocolate according to directions on package.

Step 7

Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.

Step 8

Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set.

Step 9

Store in an airtight container in refrigerator.