1 pkg. Oreo sandwich cookies
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 oz. each) Baker's Semi Sweet Baking Chocolate, melted
Crush 9 cookies into fine crumbs in a food processor; reserve for later use. Crush remaining 36 cookies into fine crumbs and place in a bowl. Add cream cheese and mix until well blended. Roll cookie mixture into 42 balls, about 1" diameter. Dip balls in melted chocolate; place on wax paper. Sprinkle with reserved cookie crumbs, crushed candy cane, or any other toppings (Andes Mints, Nuts, etc.). Refrigerate until firm (about 1 hour) Store leftover truffles covered, in the refrigerator.
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