- 36 double stuffed Oreo cookies
- 8 oz package Philadelphia cream cheese
- 1 lb. semi sweet chocolate chips
- 1/2 lb. bar Ghiradelli white chocolate
Crush the Oreos as best you can with wooden spoon, add in room temperature cream cheese and fold ingredients together. Add to food processor or blender to blend cookies into powder and to distribute cream cheese throughout.
Form the mixture into balls by rolling in palms, then place in freezer.
While balls are hardening, melt the semi sweet chocolate with 2 tbsp water over low heat. Remove truffles from freezer and coat in a thin layer of chocolate.
Refrigerate for 15 minutes while melting white chocolate, then drizzle over truffles. (I cut the corner tip off a Ziploc sandwich sized bag and poured melted chocolate in to get the drizzle!)