Peppermint Oreo Truffles

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   1. Place all of the Oreos in a food processor and finely grind them. (If you don't have a food processor, place Oreos in a zip-lock bag and crush them).

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   2. In a large bowl mix Oreo crumbs, peppermint extract and cream cheese together.

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   3. Mold mixture into 1 tablespoon-sized round balls and place on a large dinner plate. Freeze truffles for 30 minutes.

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   4. Meanwhile, line a baking sheet with wax paper. Make your own double boiler by heating 1-1/2 cups of water in a large pot on low heat and placing a bowl securely on top (make sure the bowl doesn't touch the water-or if you have a double boiler you can use that).

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   5. Put chocolate chips in the top bowl over the simmering water and stir until melted.

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   6. Take the truffles out of the freezer, dip each one in chocolate and place on a waxed paper lined baking sheet. Dip about 5 truffles at a time and decorate along the way, before the chocolate hardens up. For mine, I used shredded coconut (to look like snow!) and Christmas nonpareils.

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   8. Refrigerate for 30 minutes then package up. Store in the fridge.

* Per serving · 4 servings · Values may vary.