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Easy Oreo Truffles


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Serves | Prep Time | Cook Time

Ingredients

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted


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.


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.


REFRIGERATE until firm, about 1 hour.


Store leftover truffles, covered, in refrigerator.


KRAFT KITCHENS TIPS:


How to How to Easily Dip Truffles


Place truffle ball in melted chocolate to coat; roll if necessary.


Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.


Pairs Well With


Notes

These were posted by Mrs Lucci on TOH this morning just as I was going to post them! I got the recipe from my son's girlfriend who must have gotten them from the Kraft site. Made them yesterday and they were just sinful! I got about 50 cookies and double-dipped them to use up all of the chocolate, then dipped them in the reserved crumbs. I used a blender to make the Oreo crumbs, so easy!

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