Easy Oreo Truffles ~Kimberlee Stevens and Natasha Cullimore~

Prep Time: 30 min

Total Time: 1 hr 30 min

Makes: 3-1/2 doz. or 42 servings, one truffle each

Ingredients:

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
*Note:  They are also delicious when using 1 package milk chocolate chocolate chips, melted instead of semi-sweet chocolate.  This is actually how Natasha makes them.

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 rolling pin.)  Crush remaining 36 cookies to fine crumbs; place in medium bowl.

MIX cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Tips: How to Easily Dip Truffles

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Variations: Use dark or white chocolate instead of semi-sweet chocolate. Use mint, peanut butter, or other flavors of oreos to create truffles. Top with chopped nuts, coconut, sprinkles, colored sugar, etc.  in addition to or in place of cookie crumbs.