31st 52! Oreo Truffles!

(First a quick shout-out- SHOUT OUT- to my friend Robin who motivated me to post!)

Yummy! Rich and chocolatey. Need I say more? I think that anything that has Oreo's in it is pretty much guaranteed to taste good so I guess I'm a little biased. The rest of my family liked them though, these were gone completely within 48 hours of me making them. Quite simple to make as well. I made Four kinds: Plain in milk chocolate, plain in white chocolate, peanut butter in milk chocolate, and Nutella in cocoa powder.

Ingredients:

• 1 (about 16oz) package Oreo Cookies
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 12 oz Milk chocolate (melted)
• 12 oz White chocolate (melted)
• 2-3 tbsp Nutella
• 2-3 tbsp peanut butter 

Directions:

1. Crush cookies into fine crumbs in food processor (You can also crush them in a zip lock bag using a rolling pin but it is much more difficult to do it that way.)

2.  Place crumbs in medium bowl. Add cream cheese; mix until well blended. Divide mixture into thirds. Add 2-3 tbsp Nutella to one bowl of mixture and 2-3 tbsp of peanut butter to the other and mix well.

3. If you have time refrigerate for about 30 minutes (if not, it isn’t necessary)

4. Place wax paper on a cookie sheet.  Take a spoonful of the mixture and roll it into a ball and place on the wax paper. Continue this until there is no more mixture left.

5.  Refrigerate for at least an hour (if you are in a rush you can put them in the freezer – it is easier to dip them in chocolate when they are hard).  The longer you refrigerate them, the easier it will be to dip them in the chocolate.

6.  Melt the chocolate

7.   Dip balls in melted chocolate. Once fully covered, place on wax paper-covered baking sheet.  Continue until all the truffles are covered. Leave some of them in the refrigerator so they stay hard as you go.

8.  You can do anything you want for the topping. Add Oreo crumbs, a different color chocolate or roll in cocoa powder.

9.  Refrigerate until firm, about an hour. (They can stay in the refrigerator for a few days in a closed container- I doubt they'll last long though! Or you can freeze them.)