Simple and tasty and oh, so chocolatey!

It was my intention to take these to my chuch's bake sale this weekend.  But as I was making them I realized that they should probably be kept refridgerated due to the fact they contained cream cheese. 

I didn't want to poison anyone so I did what any right-minded baker would do -  I kept them for myself  and gave the bake sale coordinator a monetary donation.

I consider it a win-win-win.  No one got sick, the bake sale still made money and I have been munching on these delicious little treats all weekend.

 

  

Easy Oreo Truffles

Ingredients:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA

Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi -Sweet Baking Chocolate, melted

Directions:

1.	Crush 9 of the cookies to fine crumbs in 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.
2.	Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.	Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

 (As with most of my recipes, this one came from AllRecipes.com.)