Chocolate Peppermint Truffles
Servings 30 truffles
- 2 10.7 oz packages Peppermint Bark Oreo cookies crushed
- 10 oz cream cheese softened
- 6 6-inch candy canes crushed
- 12 oz vanilla almond bark
- 12 oz chocolate almond bark
Line a baking sheet with wax paper or parchment. Set aside.
In a medium-size mixing bowl or using a food processor, combine cookie crumbs and cream cheese until fully combined.
Use a small cookie scoop or a tablespoon to divide filling forming into bite-size balls. Arrange on cookie sheet. Freeze for 30 minutes.
In 2 separate shallow bowls, melt vanilla and chocolate almond bark per package directions. Use a fork to dip ½ into the vanilla and ½ of the truffles into the chocolate allowing excess to drip off.
Place back onto pan and immediately sprinkle with crushed candy canes. Return to freezer until set.
Store in an airtight container, in refrigerator.
Serving: 1serving | Calories: 221kcal | Carbohydrates: 31g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Calcium: 33mg | Iron: 1mg