Wednesday, February 16, 2011

Oodles of Oreo's


Made Oreo Truffles over the weekend.
They were a hit.


The recipe is easy
Courtesy of allrecipes.com

Ingredients
  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

  1. 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.
  2. 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.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Add a little color by switching up your white and dark chocolate.
Just remember, white chocolate is a doozy to melt, so pay close attention and only microwave for 30 seconds at a time!

Enjoy!

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