I found this recipe in a Kraft Food & Family magazine a couple years ago. I tried making them dipped in milk chocolate and dark chocolate. But I found that dipping them in vanilla almond bark was my favorite.
1 (18 oz.) package oreos
1 (8 oz.) package cream cheese (slightly melted)
melted vanilla almond bark
In a food processor, crush oreos (including cream filling) until they are fine crumbs. Transfer crumbs to a bowl and add cream cheese. Mix until well blended. Cover and refrigerate overnight. Form small balls and dip in melted almond bark.
This recipe makes a TON of truffles so sometimes I only make half the recipe. You can keep them at room temperature for a couple weeks, but they keep much longer in the fridge. Also, I usually use 1/3 less fat cream cheese and I honestly can't tell the difference in this recipe. They're fun to make for special occasions or just for fun. Enjoy!