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Ingredients
- 1 - 16oz package Oreos, divided
- 1 - 8oz package Philadelphia Cream Cheese, softened
- 2 - 8oz. packages Baker's Semi-Sweet Baking Chocolate,
- melted
Details
Preparation
Step 1
Crush 6 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
Crush remaining 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. (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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