(Don't mind the pictures - I forgot to take them when I first made them, so they were kind of rushed!)
I made them for last year's Superbowl, and thought they were be a cute addition to my Christmas dessert tray. Rather than sprinkle with more crushed Oreos, however, I sprinkled with some colored sugar for a more holiday look.
When Brooke made them not too long ago, she mentioned that she stuck the Oreo/cream cheese mixture in the fridge for about 24 hours. I tried that this time, and it made a huge difference. I'd definitely recommend that step if you have the time!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
MIX 3 cups of the 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 remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
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 remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
It wouldn't be the holidays without these truffles!
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