From Shelly Carey
Note: These are easy to make, and definitely a crowd pleaser!
Ingredients:
1 (1 lb. 2 oz.) package of Oreo cookies
8 oz. cream cheese
16 oz. white baking chocolate, melted
8 oz. semi-sweet baking chocolate, melted
Directions:
In a food processor, crush cookies to fine crumbs. If you do not have a food processor, place your cookies in a zip-loc bag and pound with a rolling pin until it resembles fine crumbs. Place crumbs in a mixing bowl. Add cream cheese. Mix until very well blended.
Roll your cookie mixture into walnut-sized balls and place on a cookie sheet. Freeze balls for 30 minutes. Dip frozen balls into melted white chocolate by using a toothpick.
Place the truffles onto a wax paper covered baking sheet. Refrigerate truffles until firm, about 1 hour.
You can decorate the white Oreo Truffle Bombs by drizzling melted semi-sweet chocolate over each one in a zig-zag pattern. Store Oreo truffle bombs, covered, in refrigerator.
Variation: Try dipping the truffles into milk chocolate or dark chocolate instead of white chocolate. For Easter Oreo truffle bombs, add different food coloring colors to white chocolate.
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