Ingredients

• 2 , 8 ounce
• 16 ounces Oreo cookies , divided
• 1 , 8 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
3. 3 While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
4. 4 Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
5. 5 Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
6. 6 Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
7. 7 Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!

Nutrition per serving