Crush 9 of the cookies to fine crumbs in food processor. Reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.).
Crush remaining 36 cookies to fine crumbs then place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put into the freezer for about 20 minutes until firm.
Dip balls in chocolate (I use tongs). Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Originally Submitted
2/13/2012
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You can add this Easy Oreo Truffles recipe to your own private DesktopCookbook.
