Oreo Truffles

Oreo Truffles

Makes approximately 40 truffles

• 1 package of Oreos
• 1 8-ounce package cream cheese, at room temperature
• 16 ounces semisweet chocolate chips
• 2 Tablespoons shortening (Crisco)

Break a package of Oreos into the bowl of a food processor. You really need to use a food processor for this because you want the cookies to be processed into small, consistently sized, crumbs. Pulse the cookies for ten to twelve pulses, or until they become crumbs.

Next, add the cream cheese in chunks to the bowl of your processor. Process the cream cheese and cookies until the mixture is well combined. The mixture will clump to the side of your bowl.

Roll one-inch balls and place on a wax paper or parchment-lined sheet pan. You'll make approximately forty one-inch balls. Chill the balls in the freezer for one hour.

Melt the chocolate chips and shortening together in your microwave at 50% power for 3-5 minutes. Using two forks, roll the balls in the chocolate and set them back on the lined sheet pan. One batch of the mixture will make approximately forty truffles. Return the balls to the freezer to set for 15-30 minutes. Trim with a knife as necessary. Once set, package the truffles for longer term keeping. They keep well in the freezer. Before serving set the Oreo Truffles on the counter for 15-20 minutes to thaw a bit.