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Ingredients
- 1 pkgs Oreos, divided
- 1 (8 oz) pkgs cream cheese, softened
- 2 (8 oz) pkgs BAKERS semi-sweet baking chocolate, melted
Preparation
Step 1
Crush 9 of the cookies to fine crumbs in food processor, reserve for later use
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
Dip balls in chocolate, place on wax paper-covered baking sheet
Sprinkle with reserved cookie crumbs
Refrigerate until firm, about 1 hour
Store leftover truffles in fridge