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1 (16 oz) package of Oreo cookies, divided
1 (8 oz) package of cream cheese, softened
1 package of almond bark (or baking chocolate, whatever you prefer), melted
- 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. Put balls in fridge for 30 minutes to an hour.
- 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.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to How to Easily Dip Truffles:
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.