I’ll bet you can’t eat just one of these super yummy treats! My sister-in-law, Amy, made these last Christmas and I swore that I would make them this year. The recipe really couldn’t be easier — I even had my 4-year old sous chef help out!
These truffles couldn’t be easier to make! I ground the cookies in my food processor (or rather, my son did!). And, then, we added the cream cheese right in. No need to dirty another bowl. We just pulsed the mixture until it came together.
I also ended up using chocolate wafers that I picked up at my local craft store for the chocolate coating. I chose to alternate between milk chocolate and white chocolate. There are so many ways to top these little guys.
You can drizzle chocolate, use the reserved Oreo crumbs (like the recipe calls for), or you can use sprinkles — either crystals or Jimmies — or nuts, or cocoa powder..the possibilities are endless!
I cannot stress enough that these are so super easy! Really, really easy. And, really, really good! They are the perfect holiday treat! Enjoy!
- 1 ounce package OREO Cookies divided, 16
- 1 ounce package Cream Cheese softened, 8
- 2 ounce packages Semi-Sweet Baking Chocolate melted, 8
- 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 or other toppings.
- Refrigerate until firm, about 1 hour.
- Store leftover truffles, covered, in refrigerator.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/