Updated: Apr 8
1 package Oreos, or your favorite and allergy friendly "creme sandwich" cookie
1 (8 oz) package cream cheese, at room temperature
Wilton’s Candy Melts from Michaels or 2 cups milk or dark chocolate chips
Sprinkles, drizzled chocolate, cookie crumbles, etc, for decorating (see below)
Place the cookies in a food processor and pulse until they are fine crumbs.
Add the cream cheese and pulse again until a sticky dough forms.
Use your hands to form the dough into round balls, about 2 teaspoons.
Place them on a cookie sheet lined with wax or parchment paper and put into the freezer for at least 15 to 30 minutes, or until frozen solid.
Melt the chocolate in the microwave; follow bag’s directions with melting, about 30-second intervals, stir, and repeat until melted.
Using a fork, evenly coat each ball with chocolate.
Use the fork to remove the truffle from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate.
Place on the baking sheet and repeat with remaining truffles.
Refrigerate for 1 hour allowing the truffles to become firm; if traveling, place in the freezer instead to prevent fast defrosting.