- 1 package Oreos
- 8 oz Block Philadelphia Cream Cheese
- Medium bowl
- Rolling pin
- Whisk or spatula
1. Crush 10 cookies to fine crumbs in bag with rolling pin (reserve for later). Crush remaining cookies to crumbs; place in a medium bowl. Add cream cheese to medium bowl, mix until blended. Roll 44 balls (w.) cookie mixture, place two inch. apart. With balls placed on sheet, place in refrigerator for no more than 20 min.
- 8 oz Semi-sweet Baking Chocolate
- Metal pot
- Plastic spatula
- 1 or 2 baking sheets
- Wax paper
- Cookie dust
Place chocolate into metal pot. Slowly turn heat up until chocolate starts to melt. Mix chocolate with plastic spatula. Once chocolate is melted, dip cookie balls into chocolate & place on a wax paper covered baking sheet. Choice: sprinkle cookie dust (the one set aside earlier) onto recently dipped cookie balls.
- Air tight container (s)
Place baking sheet (s) into refrigerator for 1 hour. Store truffles in air tight container. Best to eat fresh, enjoy!