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Ingredients
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package
- PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
Details
Servings 1
Adapted from twicebakedtwins.com
Preparation
Step 1
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. At this point add a toothpick in each ball. Put on a plate, or baking sheet (make sure it fits in your freezer) and freeze for 15 minutes.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator
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