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 2.5cm in diameter.
2.Dip balls in melted 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.
I made almost the same thing last week and they are so good! I used regular cream cheese, and after set, I covered half of each ball in melted milk choc buttons, then choc hail!
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Oreo truffles
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nzpiper wrote:
