Category: Truffles, bonbons and candies
Preparation time: 1h 30 minutes
INGREDIENTS:
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
Assembly:
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.
TIP: Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
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