- Yield
- 42 truffles
Ingredients
- 1 (16 oz.) package Oreo chocolate sandwich cookies, divided
- 1 (8 oz.) package Philadelphia Cream Cheese, room temperature
- 2 (8 oz.) packages Baker's Semi-Sweet Baking Chocolate, melted
Instructions
- 1
Crush 9 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 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.
- 2
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.
- 3
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.