Black and White Truffles

1 pkg (1-lb 2-oz) creme-filled chocolate sandwich cookies
1 pkg (8-oz) cream cheese, softened
36-oz almond bark (vanilla flavored candy coating)
1/2 c semisweet chocolate chips
1/2 tsp vegetable oil

Line 2 cookie sheets with wax paper. Place cookies in a large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs (I put them in a zip-lock bag and took a rolling pin or a mallet to them to crush them). In a large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a dough like consistency.

Chop 8-oz of the almond bark; stir into dough mixture. Roll dough into 1-inch balls; place on cookie sheets. Freeze 30 minutes or until very firm.

In a small microwaveable bowl (or you can do this on the stove in a medium pot), microwave half of the remaining 28-oz candy coating on High for 90 seconds; stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.

Remove half of the balls from the freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.

In a 1-qt resealable freezer plastic bag, place chocolate and oil; seal bag. Microwave on High 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. If desired, sprinkle with cocoa. Refrigerate 30-45 minutes or until chocolate is set. Store covered in refrigerator.

Prep Time: 30 min Start-Finish: 1 hr 45 min Makes: 6 dozen Recipe was taken from Betty Crocker