Recipe by SkinnyMinnie
This one is a little different from the one I found posted here. From Kraft Foods magazine.
Top Review by Greeny4444
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!
- 45 Oreo cookies, divided (1 package)
- 1 (8 ounce) package cream cheese, softened
- 2 (8 ounce) packages semisweet baking chocolate, melted
Directions See How It's Made
- 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.