Easy Oreo Truffles

Prep: 30 min. Total: 1 hour 30 min.

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

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 pkg. (8 oz.) 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 cookies 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 truffles, covered, in
refrigerator.

Makes 3 1/2 dozen or 42 servings, 1 truffle each

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.

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