Ingredients1 (16 ounce) package OREO Chocolate Sandwich Cookies, (I used peppermint oreos!)
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions
Crush 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.
Store in refrigerator for 1 hour
Dip balls in chocolate; place on wax paper-covered baking sheet.)
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
* Drizzle with melted white chocolate chips for extra tastiness!
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