Anyway, this recipe is super easy and I thought it would be fun for all you to try out in the spring/summer holidays! They are super delicious!
- 1 (16 ounce) package of Oreo Cookies, divided
- 1 (8 ounce) package of Philadelphia Cream Cheese, softened
- 2 (8 ounce) packages of Baker’s Semi-Sweet Baking Chocolate, melted
Directions
- 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.
- Optional : Add a fun finish to your truffles by topping them off with a few sprinkles or more Oreo crumbs! Or, if you celebrate Easter, you can dip the Oreo balls in a white chocolate with a few drops of pink (or yellow) food coloring and then finish off with some pastel colored sprinkles for an added festive feel (if you shape the balls like little eggs, this coud be really cute)!
- Last but not least, serve and enjoy!!
Luckily, this recipe is really easy to make and you don’t even need an oven!
So, who are you going to make these sweet treats for?
xoxo
Simi
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