Jan's Favorite Recipes

Line 2 large baking or cookie sheets with either wax paper or parchment paper and set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or a blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4 -inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. *The Oreo Balls may be stored in the freezer for up to one week before dipping in chocolate. *If you put the Oreo Balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet. Use latex gloves to roll the balls, less mess! How To Melt Chocolate: Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth.