EASY OREO TRUFFLES
1 (1 lb., 2 oz.) pkg.Oreo Chocolate Sandwich Cookies, divided use
1 (8 oz.) pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, 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.
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.
TIP: 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.
Makes 3 1/2 dozen (or 42 servings, one truffle each)
Source: Kraft Foods |