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Ingredients
- 1 package (18 ounces) Oreo cookies
- 1 package (8 ounces) cream cheese, softened
- 1 package (12 ounces) semi-sweet chocolate
- 3 Tbs. vegetable shortening
- 1 tube Betty Crocker white decorating icing (fitted with the writing tip)
Details
Servings 24
Adapted from usaweekend.com
Preparation
Step 1
Process Oreos to crumbs in a food processor; add cream cheese; continue to process until completely incorporated. Divide mixture into 24 portions, and working one at a time, roll mixture around to form an oval, tapering ends to form a football shape. Place on a waxed- paper-lined baking sheet. Freeze until solid, at least one hour or up to several days ahead.
Meanwhile, microwave the chocolate and shortening on high power until melted, about 2 minutes. Working one at a time, use a pick to dip balls in the chocolate, rolling around to coat all sides; return to lined baking sheet. When truffles have set, use icing to draw the lacings on the football shapes. Refrigerate until ready to serve.
YIELD: 2 dozen
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