Easy Oreo Truffles

These are an easy, tasty, and pretty treat to take to holiday festivities. Or just to consume by the handful at home by yourself. [from Kraft Food & Family, FALL 2006]

Ingredients:

1 pkg. (1 lb., 2 oz.) Oreo Cookies, divided

1 pkg. (8 oz.) cream cheese, softened

2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted

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.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 ½ doz.

HOW-TO: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.