Oreo Truffles

1 pkg. (1 lb. 2oz.) Oreo cookies
1 pkg. (8 oz.) cream cheese
2 pkg. (8 squares each) Baker’s semi-sweet chocolate

Finely crush Oreos. A food processor works well for this, but for the low-tech crowd, a heavy-duty ziplock bag and blunt instrument of your choice will do the job and relieve any pent-up aggression you might be carrying.

Mix cookie crumbs with softened cream cheese until well-blended. (roll up your sleeves and use your hands. It’s some ooey-gooey fun).

Shape mixture into 42 1-inch balls, or two grapefruit-sized ones (not recommended).

Melt the chocolate in the microwave set on medium power for short intervals stirring between each.

In batches, roll the balls in the melted chocolate until evenly coated. Use two forks to remove them, allowing excess chocolate to drip back into bowl.

Refrigerate 1 hour or until firm. (Actually, I’ve never lasted an hour, but I’m sure they’re really good that way too).

Note: This is the basic recipe; variations can be very rewarding. Try the peanut butter or mint-filled oreos. For you outside-the-box thinkers out there, I have it on good authority that Chips Ahoy chocolate chip cookies work well too, but have not personally verified this. White or milk chocolate can also be used for dipping.

dcherry/adm