36 Oreo Cookies, finely crushed, divided (Reserve 1/4 c. cookie crumbs.)
1- 8 oz. package of cream cheese
8 oz. dark chocolate, melted (chocolate chips or candy melts)
Shape into 48 (1-inch) balls. I used the larger end of a melon baller which helped to keep the size uniform. Place on a wax paper lined cookie sheet. Refrigerate for 1 hour.
Melt chocolate in microwave or in a double boiler on range. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. (Make sure you sprinkle reserved crumbs soon after dipping.)
Refrigerate 1 hour or until firm. Store in tightly covered container in the refrigerator.
Note: I used two forks to dip truffles into the melted chocolate allowing some of the chocolate to drip though the fork tines. Work only a few truffles at a time keeping the remaining in the refrigerator until ready to dip.
Mint Oreos and Green Candy Melt White Candy Melts
Wilton also makes a dark chocolate raspberry candy melt which I find at Michaels. How good would that be with Berry Burst Ice Cream Oreos!
Have a delicious day,