1 package (8 ounces) cream cheese, softened
2 packages (8 squares each) Baker's Semi-Sweet Chocolate, melted (or sprinkles or additional crushed Oreos for coating truffles)
Mix cookie crumbs and cream cheese until well blended. Refrigerate Oreo mixture for at least one hour. Shape into 1-inch balls. Dip truffles in melted chocolate or roll in sprinkles or crushed cookies to coat. Place on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
These are really easy to make, as long as you skip the chocolate dipping and just roll the truffles in sprinkles or crushed cookies. If you are going to go the chocolate dipping route, I recommend refrigerating (or even freezing) the truffles again after you have rolled them into balls. The best way to crush the Oreos is in a food processor, but you can always put them in a Ziploc bag and smash them with a rolling pin. You can use low-fat Oreos and low-fat cream cheese. It really won't affect the flavor, but your truffles may be a little bit softer. You can also make these with mint Oreos, or for peanut butter truffles, try using crushed Nutter Butter cookies. Yummy!
Who Dished It Up First
I know there are versions of this recipe all over the internet. I found it originally at kraftrecipes.com (the makers of Oreos, of course).
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