I have wanted to make this recipe for awhile and decided to save the recipe for Christmas so I could share and wouldn't end up eating them all. I am not a huge chocolate person, but these are so yummy. In addition to being yummy, they are super easy to make and always a hit. Enjoy! Ingredients
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
1 lb milk chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. I sprinkled Andes peppermint crumbles on top of the truffles before the chocolate hardened. Let cool. Store in airtight container, in refrigerator.