Ingredients

The following ingredients have 42 Servings
  • 15.3 ounce package Oreo cookies (33 to 36 cookies), crushed into fine crumbs
  • 8 ounces cream cheese (at room temperature)
  • 2 cups  semisweet chocolate chips
  • 2 tablespoons vegetable shortening

Instruction

  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
  • In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
  • Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).