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.
Add Extract: Vanilla extract, vanilla extract, peppermint extract etc to the truffles.
Chocolate: Use any chocolate to dip the oreo truffles, white chocolate candy melts, chocolate chips, almond bark, whatever you like. Milk chocolate is great too. Use a variety and some for decorating too. Add a little coconut oil if the chocolate is too thick.
Variation tip: No food processor? Use a zip top bag and a rolling pin to crush the oreos.
Alternate ingredient: Crushed nuts are wonderful crunch to this recipe.
Dietary consideration tip: A low sugar or sugar free chocolate such as choczero or lily's can be great for this recipe.
Copyright 2021 It Is a Keeper (www.itisakeeper.com). All rights reserved.