Gingerbread Oreo Truffles

1 (15.25 ounce) package gingerbread Oreo cookies

4 ounces cream cheese

12 ounces vanilla almond bark candy coating

1/4 cup butterscotch chips

Place the Oreo cookies in the bowl of a food processor. Pulse until cookies are finely crushed. Add the cream cheese and pulse until blended with the crushed cookies. Place the mixture in the refrigerator and chill for 1 hour. Prepare a sheet pan by lining with wax paper. After mixture has chilled, roll into 1-inch balls and place on prepared pan. Place the balls back in the refrigerator to stay chilled while you prepare the candy coating. 

Melt the almond bark according to package directions, then dip the cookie balls in the melted candy coating, placing on wax paper to dry.

Melt the butterscotch chips in microwave oven on half power in 30 second increments, stirring until melted. Decorate the top of the truffles with the melted butterscotch chips using a #4 decorator tip, (or you can just use a small zip top bag with one corner cut off). Store truffles in refrigerator. Makes about 40.

The truffles are made from crushed Gingerbread Oreo cookies and 4 ounces of cream cheese. My chocolate Oreo truffle recipe uses 8 ounces of cream cheese, but less cream cheese is required in these truffles because of the very creamy filling in these cookies –  a very great tip from Mommy’s Kitchen.

They are dipped in vanilla flavored candy coating and decorated with butterscotch chips.

Chill the truffle dough for about an hour before rolling into 1-inch balls.

Dip the balls in vanilla candy coating and decorate with melted butterscotch chips.

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