Easy Peppermint Oreo Truffles

Line a large baking sheet with parchment paper or a non-stick baking mat and set aside.

Place the Oreo cookies in the body of a blender OR in the body of a food processor and pulse until the cookies are finely ground. Add in the cream cheese, peppermint extract, and espresso powder and pulse until the mixture is completely smooth.

Scoop the mixture into 1" balls (using a cookie scoop really helps here). Place the cookie balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours (covered). Once the truffles have sufficiently chilled, make the chocolate coating!

Combine the chopped chocolate and oil in a medium-sized microwave-safe bowl. Microwave on low-heat, in 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Be sure to keep an eye here since burning chocolate is easy to do!

Quickly dunk each truffle into the melted chocolate and use a fork to move it around so it's evenly coated. Use a fork to remove, allowing any excess chocolate to drip back in the bowl. Place back on the prepared baking sheet and immediately sprinkle with the crushed candy canes. Repeat with all of the remaining truffles.

Refrigerate until set before serving. Store the truffles in an airtight container, in the fridge, for up to 2 weeks.