Oreo Truffles from Kraft Food & Family magazine

[Guest guest]

This isn't my recipe; it was in the fall issue of the Kraft magazine.

I'm not sure if Oreos are veg safe but hope so. The recipe is by Joy

Guklik of Bloomingdale, IL and the Kraft Food & Family magazine comes

FREE. Go to the Kraft site and sign up for the magazine, it is

wonderful even if there are meat recipes in it. It comes in the mail

about 4 times a year.

 

Easy Oreo Truffles

1 package (1 lb 2 oz) Oreo chocolate sandwich cookies, divided

1 package (8 oz) Cream cheese, softened

2 packages (16 oz total) Baker's semi-sweet baking chocolate, melted

(I had Ghirardelli's so that is what I used)

 

Crush 9 of the cookies to fine crumbs in the 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 melted chocolate; place on waxed paper covered baking

sheet. Sprinkle with remaining cookie crumbs before the chocolate

coating hardens. Refrigerate till firm, about 1 hour. Store leftover

truffles, covered, in refrigerator.

 

They are delicious and very easy to make. I did some of them dipped in

just chocolate and some I dipped one side in chocolate and the other

in white coating.

 

Jeanne in GA who is hoping Oreos don't have lard in them!