Spooky Eyeball Truffles

Directions

1. Crush 25 Oreos (or similar chocolate sandwich cookies) into fine crumbs using a blender or food processor.
2. In a medium bowl, combine the cookie crumbs with 4 oz of softened cream cheese. Use a hand mixer to blend until the mixture is uniform.
3. Using a medium cookie scoop or a tablespoon, portion out the Oreo mixture and roll each portion into a ball with your hands. Arrange the balls on a plate or cookie sheet lined with wax paper. You should get 16–18 truffles. Refrigerate for about 15 minutes, or freeze for 5–7 minutes.
4. Melt 2 cups of white chocolate bark in a deep cup or measuring cup for easy dipping. Microwave at 50% power for 60 seconds, stir, then continue heating at 50% power in 30-second increments, stirring after each, until smooth.
5. Take the chilled truffles out of the fridge or freezer. Drop one truffle into the melted chocolate, then lift it out with a fork. Tap the fork on the container's edge to remove excess chocolate. Place the coated truffle back on the wax paper, using a toothpick to slide it off the fork if needed. Immediately press a gummy eyeball into the top. Repeat for all truffles.
6. Refrigerate the finished truffles for about 10 minutes, or until the chocolate is set. Store in an airtight container in the fridge.