- 1 16 oz pkg OREO sandwich cookies
- 1 8 oz pkg cream cheese, softened
- 1 16 oz bag semi-sweet chocolate chips, melted
ingredients
directions
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. Place balls into the freezer for at least 30 minutes. |
2. Pour chocolate pieces into microwaveable bowl. Heat on high for 1-1/2 minutes. Remove bowl from oven and stir. If necessary, put back into oven for 15 more seconds and stir. Continue to heat at 15 second increments until chocolate is melted and smooth. |
3. 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. |
4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. |
