Monday, March 29, 2010

Easy Oreo Truffles

I was recently talking to Mary Beth about the recipe for Cake Balls, and she said "Oh! They look just like Oreo Truffles!" Wait, what????? I had never heard of them, and when she told me how to make them, I thought "Why have I never heard of this????" This is another one of those "how can this not be good" recipes. I described them to Daniel and he said "There isn't enough milk in the world for that!" He cracks me up.
Well, yes, there IS enough milk in the world for this and you simply MUST try them. They're SO delicious. If I had to describe them, I'd say they taste like little pieces of Oreo fudge. Heavenly!

36 OREO chocolate sandwich cookies
1 8oz pkg PHILADELPHIA cream cheese, softened
16 oz semisweet dipping chocolate

Crush 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.)
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

I found it easiest to just throw all the cookies into a food processor and then pulse them into fine crumbs. Once all the cookies were crushed, I added the cream cheese and processed the mixture again until it was thoroughly combined.

You only need about 3 cups of cookie crumbs, which is about 36 cookies. You'll have several cookies leftover from the 16oz package. You can either pour yourself a glass of milk and enjoy the extra cookies while you're rolling truffles, or you can crush them separately and then sprinkle the finished truffles with Oreo crumbs just before the chocolate sets.

To easily dip truffles:
Place truffle ball in melted chocolate and turn to coat. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on parchment paper.

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