Instructions

1. In a food processor, pulse the OREO cookies until they resemble a fine powder. Add in cream cheese, peanut butter, powdered sugar, vanilla extract and salt. Pulse until the mixture is homogeneous. Do not over mix.
2. Scoop rounded tablespoons of truffle into your hand and roll into a ball. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
3. In a microwave-safe bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
4. Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
5. If desired, drizzle with melted peanut butter and sprinkle with crushed up OREO cookies. Place back in the fridge until fully hardened, about 30 minutes.
6. Store in the fridge in an airtight container for up to 3 weeks!