Ingredients

The following ingredients have 24 Servings
  • 36 or (14.3-ounce) package OREO Chocolate Sandwich Cookies
  • 1 (8-ounce) package PHILADELPHIA Cream Cheese (, softened)
  • 2 cups chocolate chips (milk, semisweet, or dark)
  • 2 teaspoons coconut oil

Instruction

  • Line a baking sheet with parchment paper and set aside.
  • Place Oreo cookies into a plastic zip top bag and crush using the back of a wooden spoon or a rolling pin until the Oreos are fine crumbs. Pour all but 1/2 cup of the crumbs into a medium bowl. Add the cream cheese and mix until well blended. Scoop mixture by the tablespoon and roll in between your palms to form into balls.
  • Place the chocolate chip and coconut oil in a microwave safe bowl and microwave in 10 second increments until fully melted and smooth when stirred. Alternately, you can also melt together in a small saucepan over medium-low heat.
  • Dip the balls in chocolate and place onto the parchment paper lined baking sheet. Sprinkle with reserved 1/2 cup cookie crumbs.
  • Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator or place in an airtight container and freeze for up 3 months. To serve, allow to thaw in the refrigerator.