Oreo™ Truffles

Method:

1. 1

   Line 2 cookie sheets with waxed paper.

2. 2

   Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.

3. 3

   Chop 8 oz of the candy coating; stir into dough mixture.

4. 4

   Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 30 minutes or until very firm.

5. 5

   In small microwavable bowl, microwave half of remaining 28 oz candy coating on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth.

6. 6

   Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.

7. 7

   In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth.

8. 8

   Cut small tip from bottom corner of each bag.

9. 9

   Drizzle chocolate over truffles. Refrigerate 30 to 45 minutes or until chocolate is set. Store covered in refrigerator.

Adapted from Betty Crocker