Line a baking sheet with parchment paper.

Reserve 3 Oreos for garnishing. In a food processor crush the remaining 30 Oreos until they form a soft crumb.

Add the cream cheese to the food processor and blend until combined.

Use a one tablespoon cookie scoop to portion cookie dough balls or truffles and place them on the prepared baking sheet.

Put the truffles into the refrigerator for at least 30 minutes so the truffles can harden (or in an airtight container overnight).

Once your truffles are chilled, melt the almond bark according to the package or in a melting pot.

I like to melt mine in a microwave safe bowl in 30 second increments - stirring between, or in a melting pot.

Dip the truffles into the melted chocolate and tap off the excess.

Put the truffle back onto the parchment paper after they are fully coated and repeat until all of them have been dipped and are coated in white almond bark.

Let the truffles cool for a couple of minutes so the chocolate hardens and drizzle the remaining almond bark over the truffles with a fork. Garnish with crushed Golden Oreos (optional).

Let the truffles harden completely and enjoy!