Oreo Truffles

My new sister-in-law Kristy introduced these to the Denney family and from that moment we knew she was meant to be in our family. The first time I made these was for the Super Bowl last year. I thought I could skip the step where you freeze the balls and started dipping immediately and I ended up with saggy balls. This time around I didn't skip that step and they were perfect. They are so good with Nutter Butters in the middle too instead of Oreos. Watch out. These may be the fastest way possible to consume calories. Especially when I can pop these like popcorn.

Oreo Truffles
from Kristy from Sweet Treats and More

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into fine pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

The easiest way to do this is throw all the Oreos and the cream cheese in a food processor and process away. If you don't have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands.

Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, about 30-60 minutes (or stick in the freezer to speed this up). Using 2 forks, dip Oreo balls into chocolate coating, shaking excess off, and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Oreo Truffle Pops: If you're making these into Oreo pops, form your balls and before you stick them in the fridge to harden up so that you can dip them, dip the end of your lollipop stick in the melted chocolate and then into your formed ball. This helps the stick stay in. After the balls have hardened up you can use the stick to dip the oreo balls in melted chocolate. Dry in a foam or Styrofoam block.