Prep Your Pan. Line a baking sheet with parchment paper.

Crush The Oreos. Place gluten-free Oreo cookies (whole, with their filling intact) in the bowl of a food processor and crush until you have very fine crumbs. If you don't have a food processor, place the cookies in a gallon-sized zip top bag and crush with a rolling pin or a sturdy cup. Make sure the cookies are very finely crushed--there should not be any large pieces, clumps, or chunks!

Combine Truffle Ingredients. In the food processor or a large mixing bowl, combine crushed Oreo crumbs, cream cheese, and vanilla extract (if using). Pulse or stir until the mixture is very well combined. If you're doing this by hand, you may need to use clean hands to knead the mixture together.

Form Truffles & Chill. Use a small cookie scoop to make 1 Tablespoon balls, then smooth them between the palms of your hands to smooth out their edges. (If they're too finicky to roll out into balls, try chilling the scooped balls of truffle dough on the baking sheet in the refrigerator for 30 minutes (or freeze for 15 minutes) before rolling them out.

Chill Oreo Balls Completely. Chill the smooth Oreo truffles in the refrigerator for at least 30 minutes, or freeze for 15-20 minutes until they're completely chilled and have firmed up. (This makes them easier to dip.)

Prep Dipping Station. When you’re ready to dip the gluten-free Oreo truffles in chocolate, set up your dipping station. Line another cookie sheet with parchment paper for the dipped oreo balls. Set out a bowl and spatula for melting the chocolate, and a fork and knife, wooden skewer, or chocolate dipping tools for dipping the truffles. Set out any toppings or garnishes you plan to use so it's easy to add them right away. (Sprinkles, nuts, crushed oreos, etc.)

Melt The Chocolate. In a microwave-safe bowl, gently melt the chocolate melts/almond bark in 20-30 second increments, stirring after each one, until the chocolate is almost totally smooth. The chocolate will continue to melt after coming out of the microwave, so I let the residual heat in the bowl finish the job. (This prevents scorching or seizing the chocolate) 

Dip Oreo Truffles. Remove just a few truffles at a time from the refrigerator. (I keep the rest in the fridge so they stay cold), use a fork, chocolate dipping tool or wooden skewer to dip ONE Oreo truffle at a time in the melted chocolate. Let the excess chocolate drip off, then transfer to the parchment-lined baking sheet to set. (It can be helpful to use a sharp knife or a toothpick to help transfer the dipped truffle off the fork/tool. Repeat until all the Oreo truffles are dipped in chocolate, pausing to re-warm the chocolate in 15-20 second bursts if it gets too thick or cold to easily dip. If this feels tricky, try holding the truffle on a fork and using a spoon to pour chocolate over the truffle. Let the excess chocolate drip off through the tines of the fork, wipe excess chocolate off with the side of the bowl, and transfer the dipped truffle from the fork to the cookie sheet. (You'll probably need to clean off your fork/dipping tool a few times as the chocolate sets up. Make sure to dry it all the way before going back to dipping!) 

Garnish & Decorate. Immediately top each truffle with any garnishes (sprinkles, candy cane, cookie crumbs, nuts, etc.) while the chocolate is still wet and let the chocolate set while you dip the other Oreo balls. If you plan to drizzle extra chocolate or white chocolate, melt that now and drizzle over the dipped Oreo truffles. Use a fork for organic drizzles, or put the melted chocolate in the end of a zip top bag and cut off the very tip of the bag to create a mini piping bag to get a more uniform look. 

Set, Serve & Store. Let the chocolate set, then transfer to the refrigerator and store in an airtight container up to 1 week. (Or, you can store leftovers in the freezer up to 2 months)