Merry Christmas Eve,
I’m so happy you’re able to spend a little bit of your Christmas Eve with me. I want to share a very simple and decadent dessert with you all. This my family’s favorite, and I make it for them every Christmas.
- 1-16 oz. bag of Oreos
- 1-8 oz. package of Neufchatel cheese or cream cheese
- 1 package of chocolate almond bark (10 squares needed)
- 1 package of vanilla almond bark (2 squares needed)
- Additional items needed (Rolling pin, hand mixer, 2 ziplock bags, pyrex measuring cup, parchment paper, a large mixing bowl, spoon)
1.) Put your container of Oreos in a Ziplock bag (with all excess air out), and roll the bag until the bag are in a powder form (this takes a little while). When I like to do is hit the Oreos with the rolling pin in hammering motion, then roll the pin away from myself once the cookies are crushed.
2.) Add together the Neufchatel cheese and crushed Oreos
3.) Using a hand mixer, blend together the two ingredients until the mixture is black with no white specks.
4.) Scoop into ~1″ balls and place on a cookie tray covered in parchment paper. Freeze for 1 hour
5.) Place 8 chocolate squares in a Pyrex measuring cup (or a microwavable safe bowl), and heat for 30 second intervals- stirring until smooth (it generally ends up taking 3 minutes total, or 6, 30 second intervals). Drop the ball into the chocolate almond bark, roll until completely covered in chocolate and place on parchment paper.
Note: As you can see, this gets quite messy, so don’t wear your nice new sweater while making this 😉
6.) Melt two bars of white almond bark (using same method as above). Scoop into a plastic baggie, cut a tiny corner, and drizzle.
You could you many cute designs with this, but I just did a simple zigzag.
7.) Let sit for about 10 minutes (or until the bark dries).
Personally, I like to keep these in the fridge or freezer to keep them fresh. These truffles should be served chilled.
I hope each of you have a very Merry Christmas with your family, and have plenty of rest and relaxation.