- 1 (16 oz package) OREO chocolate sandwich cookies.
- 1 (8 oz) package cream cheese, softened
- 2 (8 oz) packages Bakers Simi-Sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor, reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese to food processor, mix until well blended. Roll cookie mixture into 42 balls, about 1 inch.
Put balls in freezer while melting chocolate.
Dip balls in chocolate, place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles in covered in refrigerator.
