Prep 30 mins
Cook 1 hr 30 mins
This one is a little different from the one I found posted here. From Kraft Foods magazine.
- 45 Oreo cookies, divided (1 package)
- 1 (8 ounce) package cream cheese, softened
- 2 (8 ounce) packages semisweet baking chocolate, melted
- Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
- Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
- Add the cream cheese and mix until well blended.
- Roll cookie mixture into 42 balls, about 1" in diameter.
- Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
- Sprinkle the tops of the truffles with the reserved cookie crumbs.
- Refrigerate until firm, about 1 hour.
- Store leftover truffles, covered, in the refrigerator.
Wow, these are really good. I had actually ripped this recipe out of my Kraft food & family magazine, and put it in my recipe binder. It is just my husband and me, so I waited for a "special occasion" to make them so I could take them somewhere. I made St. Patrick's Day-themed truffles, using green and white candy melts from a craft store (Michael's). I used about half a bag of each candy melt. I used a whole bag of mint oreos, and I didn't do the "reserve 9 cookies for the topping" thing, I just scooped out and set aside 1/4 cup of crumbs (which actually turned out to be a bit too much, since I did so many different designs). If I had done just crumbs on all of them, it probably would've been a good amount. Oh, I also used Neufchatel (1/3 less fat) cream cheese, and it worked fine. I stuck the truffles in the freezer after step 4 for about 30 minutes (while I played outside with my puppy), and I think it helped the dipping go easier. I don't know how many I got; I just kept rolling and dipping until everything was gone! This is a great one to be creative with (Oreo flavors, candy melt colors, designs/sprinkles on top). Thanks for posting it!
Excellent! I used Almond Bark instead of chocolate chips and sprinkled them with a little white crystal sugar for a pretty sparkle. I got the recipe from the Kraft Foods website and came here to be sure they were posted for the food.com groupies! Can't wait to take them to the Memorial Day BBQ and share because if they stay here, I'm eating them ALL!!!
These were good (I mean how could they not be?) but they were a little too rich for my taste. I also had some difficulty dipping the truffles in the chocolate as they kept falling apart/melting, even with refridgerating them for an hour beforehand.