Oreo Truffles

1. 1

   1. Take 3 cookies from the package and remove the creme center. You can eat this if you want, or just chuck it out. Crush the cookies in a food processor until you have fine crumbs. Set aside in a small bowl.

2. 2

   2. Crush the remaining cookies (creme center intact) in your food processor. If your processor is old and decrepit like mine, you'll want to do this in batches so you don't burn out the motor. The end result should still be fine crumbs, but the creme will give it a clumpy, sticky look.

3. 3

   3. Beat the cream cheese on medium speed until smooth. Add the sticky crumbs in 2 to 3 increments and mix well. I ended up mixing it with a wooden spoon at the end to make sure there were no more white streaks of cream cheese. Cover the bowl with plastic wrap and stash in your fridge for 20-30 minutes.

4. 4

   4. Roll the mixture into 1 inch balls. Set these on a sheet pan covered with wax paper. Put them back in the fridge for 10-15 minutes. Meanwhile, melt the white chocolate chips in the microwave or a double boiler.

5. 5

   5. Remove the balls from the fridge. Dip each one into the white chocolate. Remove from the chocolate and tap off the excess on the side of the bowl.

6. 6

   6. Sprinkle each ball with the reserved crumbs before the chocolate sets. Allow candies to set complete before packaging. Yields approximately 30 truffles.

* Per serving · 4 servings · Values may vary.

No additional tips available.