Tuesday, December 25, 2007
These little treats were very tasty but they were kinda difficult to make. I froze them overnight to harden up and so they would be easier to dip. I took them out a little before I was to dip them but when I went to dip them they were to soft. I also couldn't get my chocolate to melt. I did it in 15 second intervals and it never got dippable and the more I put it in the microwave it kept getting hard. Luckily I had some of the almond bark left over from something else and it worked just fine. They may not look really pretty but they were really yummy and luckily I left with an empty plate!
The recipe is from Kraft but it has also been talked about on the What's Cooking board I frequent.
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.