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.
Originally Submitted
1/27/2015
0 Out of 5 from
0 reviews
You can add this Easy OREO Truffles recipe to your own private DesktopCookbook.