These are fantastic. They are easy, but it does take a while to roll them all out, and coat them all with chocolate. While you can eat them right away, let them sit for a day in the fridge so that the flavors can meld and the chocolate can harden.
| 1 pkg. (1 lb., 2 oz.) Oreo cookies, divided |
| 1 pkg. (8 oz.) cream cheese, softened |
| 2 pkg. (8 oz. each) semi-sweet baking chocolate, melted |
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| 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. |
| Dip truffles 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 or with cocoa powder. |
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
-- Adapted from Kraft Food and Family
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