Yields: 8 to 10 truffles

Place all of your Oreo cookies in a freezer bag and crush them to fine bits with a rolling pin. You can also use a food processor as an alternate method. I used this rolling pin that I have received from my husband. I absolutely love it!

Pour the Oreo bits in a bowl and add the softened cream cheese. Mix thoroughly. Line a pan with wax paper. Roll your Oreo mixture into 1.5 inch balls and gently place on the lined pan. Refrigerate for about one hour. I also like to use this Stainless Steel Medium Cookie Scoop. It makes the truffles bake evenly and creates beautiful balls of all the same size.

Place peppermint candies in a sandwich bag and crush with a rolling pin until you achieve fine candy bits.

Remove from the refrigerator and set aside. Line a larger baking sheet with wax paper. In a small, microwavable bowl, microwave white candy melts and coconut oil in 30-second intervals until completely melted.

Using a fork, dip each Oreo truffle into the melted candy and coat completely. Place back on lined baking sheet. Sprinkle with peppermint candy bits and refrigerate for another hour.

Serve and happy holidays!