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So easy yet so incredibly yummy!

(About 42 balls)

  • 1 (450g) packageĀ OREO Chocolate Sandwich Cookies, divided
  • 1 (230g) package PHILADELPHIA Cream Cheese, softened
  • 230g dark chocolate (melted)
  • Various sprinkles/nuts
  1. Crush cookies in food processor (or put in ziplock bag and crush with rolling pin) and place in medium bowl. Reserve some for topping. Add cream cheese; mix until well blended.
  2. Roll cookie mixture into balls (around 42), about 1-inch in diameter. Refrigerate for at least 1 hour, or pop in freezer for 15 minutes.
  3. Dip balls in chocolate (quickly with 2 spoons/forks); place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs or other sprinkles/nuts of choice
  4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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