1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages 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.
| Yield: | 42 servings |
| Prep Time: | 0 hr 0 mins |
| Cook Time: | 0 hr 10 mins |
| Ready In: | 0 hr 10 mins |
| Category: | Desserts |
| Main Ingredient: | Chocolate |
| Cooking Method: | No Cook |
Chef's Note & Story
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Oh I love the taste of chocolates! So heavenly!