Oreo Truffles (no dipping required!)

Step 1

In a food processor, blend 1 package of Oreo cookies to fine crumbs. Remove ½ cup crumbs, scoop into a plastic ziploc bag, and set aside.

Step 2

To the food processor, add cream cheese (8-ounces). Pulse with the crumbs until blended.

Step 3

Melt dark chocolate wafers (½ cup) in the microwave according to package instructions. Allow to cool for 10 minutes, or until no longer hot to the touch.Optional: For a peppermint version, add ⅛ teaspoon peppermint extract into the chocolate.

Step 4

Pour cooled melted chocolate into the food processor containing the Oreo mixture and blend until smooth.

Step 5

Transfer the Oreo mixture to a bowl, cover with plastic wrap, and freeze for 15-30 minutes, or until slightly firm. You need it firm so that they can easily be scooped into balls.

Step 6

Scoop into heaping 1-tablespoon-sized scoops and place on parchment-covered tray. Freeze again for 10-15 minutes, or until firm enough to roll into balls.

Step 7

Remove from freezer and roll into balls. Gently flatten each one, pipe around 1 teaspoon of marshmallow fluff into the center, then cover with the dough. Roll into a smooth ball.

Step 8

Toss balls into the ziploc bag of reserved ½ cup Oreo crumbs and coat until smooth. Place in mini muffin liner.

Step 9

Melt white melting wafers, pour in a piping bag, and pipe swirls on top.

Step 10

Refrigerate or freeze until ready to serve.