Christmas gifts - Peppermint Oreo truffles

I had heard about these morsels called Oreo balls/truffles from my friend Melanie about a year ago and when racking my brain about what to make for coworkers this year, they popped into my head. Originally I was going to make peppermint bark popcorn, but instead decided to make 2 kinds of oreo truffles. I made plain with chocolate candy coating, drizzled with white almond bark (chocolate) and sprinkled with sea salt. I also made a peppermint version. It turned out absolutely devine. I think the peppermint might be my favorite. The all chocolate version is just soooo rich.Peppermint Oreo Truffles
Makes 3 dozen (depending on ball size)
Ingredients:
1 bag original Oreo cookies
1 8 0z. package of cream cheese, softened (you can nuke it in a bowl for about 30 seconds to achieve this)
4 peppermint candy canes
3/4 package of white almond bark
1/4 tsp peppermint extract

Directions:
Crush candy canes in food processor until small. Place a strainer over a bowl and sift out the dust/finer peppermint pieces. Wipe out food processor and dump oreos in. Process until there are no chunks. Add cream cheese and peppermint extract and process until a nice sticky dough forms.

It's up to you, but I find it a little easier at this point to refrigerate the dough for an hour before rolling out the balls. Roll them in your palms about the size of a quarter and place them back in the refrigerator for at least an hour.

Melt almond bark either in the microwave or in a heat proof bowl over a pot of simmering water (double boiler method). Once it is melted all the way, stir in the finer dust of the crushed peppermint.

Working with a spoon and fork, lower an oreo ball into the melted chocolate and coat evenly. Shake off excess and place on waxed paper. Repeat with a few more and sprinkle with the coarser peppermint before the chocolate has set. Allow to set at room temperature or speed up the process in the fridge. Trim away any excess chocolate with a knife once chocolate has hardened. Store in the refrigerator in an airtight container (because of the cream cheese).