1 package of Oreo cookies (about 30 cookies)
1 8-ounce package of cream cheese
14 ounces of white chocolate (or about 20-30 snack-size Hershey’s Cookies ‘n’ Creme bars)
Let cream cheese soften at room temperature. Line two large cookie sheets with wax paper and set aside.
Crush the Oreo cookies into fine crumbs using a food processor or (Yippee, the fun way--->) a ziplock bag and a heavy spoon.
Place the Oreo crumbs to a large mixing bowl and add the softened cream cheese. Mix together with a spoon or by hand until you have a creamy dough that’s dark with no traces of cream cheese.
Using your hands, roll the mixture into balls that are approximately 3/4-inch diameter (or whatever size and shape you please). Place the Oreo balls onto your lined baking sheet and refrigerate or freeze them for at least an hour to harden.
While they are chillin', melt the candy bars on low heat (or in the microwave in 30 second intervals, stirring between restarts, until thoroughly melted (the “cookie” bits in the chocolate won’t melt).
One at a time, dip your hardened Oreo balls into the melted chocolate. Make sure they’re coated on all sides, shake off excess and then return each Oreo ball to the cookie sheet.
Once you’ve coated each ball, put them on the cookie sheet and back into the refrigerator to set for at least an hour.
Allow truffles to thaw for 15 minutes to 20 minutes before serving.