from of Kraft Foods Magazine
• 1 package Oreo cookies, divided
• 1 package (8oz) cream cheese, softened
• 2 packages (8oz) semi-sweet baking chocolate, melted
• 2-3 Tablespoons of shortening
Reserve about 8 Oreos. Crush the remaining Oreos to fine crumbs and put in a large mixing bowl. (I prefer to use a food processor or blender so the crumbs are uniform). Then crush the remaining 8 Oreos, putting aside for later (or let your helpers eat them!)
In the large mixing bowl add the cream cheese to the crumbs; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in melted chocolate.* Sprinkle with reserved cookie crumbs immediately. Then transfer to a cookie sheet lined with wax paper. Refrigerate until firm, about 1 hour. Store in the fridge.
VARIATION: EASY OREO MINT TRUFFLES
Substitute Mint Oreos for Oreo Cookies or Trader Joe’s Candy Cane JoJo’s. Sprinkle with crushed candy canes for a minty holiday touch. Some people like to scrape off some of the mint filling since they are double-stuffed.
MELTING CHOCOLATE TIPS:
*To melt chocolate, put chopped chocolate or chocolate chips in a double boiler. I like to use a clear glass bowl on top of a small saucepan filled with about 1 inch of water. (Water should not touch the bowl). I heat the pan on medium, watching and stirring the chocolate so it doesn’t burn. Add 2-3 Tablespoons of shortening. This will help the chocolate bind to whatever you’re dipping. Continue stirring until no lumps remain and chocolate is starting to be liquidy. Lower heat and continue to stir intermittently.