1 package (1 lb., 2 oz.) Oreo chocolate sandwich cookies, finely crushed, divided
1 package (8 oz.) cream cheese, softened
2 packages (8 squares each) Baker’s semi-sweet baking chocolate, melted
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Mix 3 cups cookie crumbs and cream cheese until well-blended. Shape into 42 1-inch balls.
Dip balls in melted chocolate; place on baking sheet covered with waxed paper. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Note: To jazz up truffles, sprinkle with colored sugar or sprinkles in addition to, or in place of, cookie crumbs.