Peanut Butter OR Mint Oreo Truffles | Peanut Butter OR Mint Oreo Truffles Recipes | Peanut Butter OR Mint Oreo Truffles Recipe

Grind the cookies in a food processor until they are crumbs. Next, add the cream cheese to the cookie crumbs and combine. Roll into balls and place on a wax paper lined cookie sheet. Place cookie sheet in the freezer for 10-15 minutes. Meanwhile melt the almond bark. Place a glass bowl that fits snug on top of a small saucepan. Be sure that the bottom of the bowl isn't too low that it touches the water in the pan. Or you can use a double boiler if you have one.Bring one cup of water to a simmer, not a boil, and place bowl on top of pan. Chop the almond bark into small chunks and place into the bowl. Add chocolate chips and 2 teaspoons of shortening to the bowl. Do not leave unattended or you may burn your chocolate. Stir occasionally until melted, add a little more shortening if too thick, mine was fine, I didn't have to. Remove truffle balls from freezer and use a spoon or dipping tool to coat truffles in chocolate coating. Return to wax paper lined pan.

For the drizzle: In a small microwaveable bowl, melt 1/3 cup semi-sweet chocolate chips or peanut butter chips with 1/2 teaspoon of shortening, on 70% power for 1 minute. Then again at 70% power, 30 second intervals until melted, stirring between intervals. Continuous stirring helps melt any remaining lumps. To make a piping bag: Place one bottom corner of a 1 quart freezer bag down into a drinking glass and fold the top of the bag over the rim of the glass. Scrape the melted chocolate into the bag with a spatula. Lift up the freezer bag and twist it right above the melted chocolate, squeezing out the air. With a pair of good scissors, snip a TINY corner off the bag. With a firm even grip, start squeezing and squiggling across the chocolates."

Chill in the refrigerator until ready to serve. Take them out 20 minutes before serving.