I need to thank Sarah for this recipe. After over 2 weeks with no oven, I've been in quite the funk. These truffles, while not a baking recipe to fulfill that particular 'itch' of mine, came out perfectly and taste great. I was a bit surprised: I thought the truffle/oreo filling would be light, but in fact it really is quite rich. I wanted to spice things up a bit so I added some flavoring to my mixtures (vanilla to one-half the truffle filling, those are white-chocolate decorated; mint flavoring to the other half with green sugar sprinkles).
They were perfect, a great little treat after a filling dinner. Pretty fun to make, too!
Oreo Truffles (from Sarah)
1 pkg. (1 lb.-ish) Oreo sandwich cookies
1 pkg. (8 oz.) cream cheese, softened
1 tsp. flavoring (vanilla, mint, almond, cherry; anything your little heart desires)
2 pkgs. (8 oz. each) semi-sweet chocolate chips
Decoration (melted white chocolate, sprinkles, raw sugar, etc.)
Crush cookies to a fine crumb in a food processor. Add cream cheese and flavoring; pulse until well blended. Put mixure in a large bowl.
Line a cookie sheet with wax paper. Roll cookie mixture from bowl into balls, about 1-inch in diameter. Place on cookie sheet. Refrigerate until firm, about 45 minutes.
Melt chocolate in a saucepan (do not burn). Dip balls in chocolate and place on another wax paper-covered baking sheet. Sprinkle with sugar or decorate as desired.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.