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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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From Kraft Foods magazine. Ingredients:
45 oreo cookies, divided (1 package) |
1 (8 ounce) package cream cheese, softened |
2 (8 ounce) packages semisweet baking chocolate, melted |
Directions:
1. Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
2. Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
3. Add the cream cheese and mix until well blended.
4. Roll cookie mixture into 42 balls, about 1 in diameter.
5. Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
6. Sprinkle the tops of the truffles with the reserved cookie crumbs.
7. Refrigerate until firm, about 1 hour.
8. Store leftover truffles, covered, in the refrigerator.
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