Let me start by saying that my husband says these are the best thing he's ever tasted...and I didn't bake a thing! Seriously, I didn't tell him how I made them because its embarrassingly easy and he was singing my praises. Let's start with the recipe.
No-Bake Peppermint Truffles:
1 package Oreo Cookies
1 brick softened cream cheese (full-fat)
1/2 tsp. peppermint extract (optional)
6-8 squares almond bark
2 candy canes
Wow...I think that's the shortest recipe I've ever written LOL. Okay, now for the directions. Start by putting the whole package of Oreo cookies in a large food processor. If you eat one (or two) it's allowed!
Pulse until all the large cookie chunks are ground into a fine texture. Next, add the brick of softened cream cheese and optional peppermint extract. Pulse until everything is blended and starting to stick together forming a dough.
Roll Tablespoon size balls and set on a parchment lined baking pan. Once all the balls are formed, place sheet pan in the freezer to harden 10-15 minutes. Don't skip this step! You want them nice and hard so they hold their shape when dipping.
Meanwhile place 6-8 cubes of almond bark in a microwave safe bowl. You can use chocolate or vanilla either one would be great. Or chocolate chips would work as well. Use a 16 oz. bag and 1 tablespoon of coconut oil. 30 second increments until melted.
Place candy canes in a ziplock bag and crush with a mallet or rolling pin until only small bits are left.
Using a fork roll the frozen cookie balls in the melted almond bark letting the excess drip back into the bowl. Place back on parchment lined baking pan and sprinkle with crushed candy cane before the shell hardens. If you have extra shell drips they are easy to pick off once they harden.
These will last about 2 weeks in the refrigerator and can also be frozen in advance.
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