Oreo Truffles

Instructions

Line 2 cookie sheets with wax paper and set aside.

Place all of the cookies in a food processor; do not remove cream filling. Pulse until finely crushed. If you don't have a food processor you can place the Oreos in a large ziplock bag, seal and crush with a rolling pin. Don't forget to reserve 2 tablespoons for sprinkling on top.

Pour crushed Oreos crumbs into a mixing bowl along with softened cream cheese. Using the back of a wooden spoon, stir mixture while pressing spoon along the bottom of the bowl until well combined and evenly moistened.

Scoop a tiny mixture out with your hands and form into 1-inch balls. Place the balls on prepared cookie sheet and put in the freezer for about 20 minutes.

Meanwhile crush remaining 2 cookies and set aside.

If you want all chocolate coating, melt entire bag of chocolate wafers in microwave, double boiler or in a small saucepan on very low heat, stirring constantly with a soup spoon from my utensil set (my preferred method). Follow directions on chocolate package for microwave or double boiler. Same instructions apply if you want all white chocolate coating.

When chocolate is melted, take balls out of the freezer. Drop 1 ball at a time into melted chocolate and use the soup spoon you used to stir chocolate, to coat the Oreo ball. Carefully remove with spoon and drop it onto the other clean cookies sheet. Sprinkle with a little of the reserved crushed Oreos.

Continue to dip all of the Oreo balls and garnish as you go. Then place cookie sheet back in the refrigerator until chocolate is set.

Store in an airtight container in the refrigerator.

NOTE: If you want to coat half of the balls in white chocolate and half in chocolate you will only need to use half a bag (6 oz.) of the melting wafers. Save the rest for another use, another time.