Contributed by Carrie-Nell Jessop
1 package cream cheese, softened
1 package of Oreo cookies
1 box Baker’s Semi-Sweet Baking Chocolate
…
– Set aside 6 cookies, crush coarsley for use later as topping
– Put the rest of the package of Oreos in a ziplock bag and crush finely (I use a rolling pin)
– In a large bowl, combine the crushed cookies (minus the ones reserved for the topping) with the softened cream cheese. Just mash it all together until it becomes a smooth paste-like blob. 🙂
– Roll into 1-inch balls
– Melt entire box of Baker’s chocolate (however you wish)
– Dip the balls in the melted chocolate (I use 2 forks to roll it around and lift it out) then deposit onto parchment or wax paper-lined cookie sheet
– Sprinkle a little of the reserved topping on top of each truffle
– Refrigerate at least an hour or so to let everything harden
(additional notes: makes about 20-30, they freeze well, and you can also dip in white chocolate and drizzle the semi sweet over the top…oh yum!!!)
