Oreo Truffles
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
- Crush 6 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.)
- Crush about 36 cookies to fine crumbs; place in medium bowl.
- Add cream cheese; mix until well blended.
- Roll cookie mixture into balls, about 1-inch in diameter.
- Refrigerate the balls for about an hour.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Best to use a skewer to dip, and then cover the hole with chocolate and crumbs)
- Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour.
- Store leftover truffles, covered, in refrigerator.