16 ounces vanilla almond bark (or exactly half a package of a Plymouth Pantry Almond Bark Vanilla Baking Bar)
1 tablespoon vegetable oil
1/4 cup peppermint crunch (I use William-Sonoma Peppermint Snow, but any crushed candy canes will work)
Dump the Oreo cookies in the bag and pound until finely ground.
In a food processor, combine the ground Oreo cookies with 8 ounces of cream cheese and 3/4 teaspoon of peppermint extract. Pulse until smooth.
Line a baking sheet with wax paper or aluminum foil. Scoop the mixture into balls about 1-inch in diameter and place Oreo balls on the baking sheet.
Let the Oreo balls chill in the refrigerator for a minimum of 1 hour and a maximum of 24 hours.
Once Oreo balls are chilled, melt vanilla almond bark and 1 tablespoon of vegetable oil on the stove over VERY LOW heat. Stir frequently, and do not overheat. If the chocolate gets too hot, it’ll either burn or crystalize, and you’ll need to start over.
As the almond bark starts to melt, drop each Oreo ball into melted chocolate and coat evenly. Remove with a spoon or fork and gently tap off excess chocolate. Place back on cookie sheet and immediately sprinkle with peppermint crunch. Repeat for all Oreo balls.
Refrigerate until white chocolate coating has hardened. Store in the fridge for up to a week.
Great Tip: If you run out of chocolate, mash some of the non-covered Oreo truffles into vanilla ice cream. It makes a delicious homemade Cookies and Cream flavor!