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Recipe Rating
Easy of following: 8
How big of mess: 5
Yummy factor: 9
(1 being the worst and 10 being the best)
Notes: An easy recipe to follow. This is the first time I had used a "dobule boiler" it was easier then I had thought. Make the balls small, I had made them too big.
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
* Each month we will feature a recipe that David has actually prepared! He will prepare the recipe himself without the help from his wife or family. He will then rate the recipe on how easy the recipe was to follow, how big a mess it made and was it good. It will also have notes on how he adjusted the recipe if it was needed. So enjoy the recipes and if you have any suggestions please let us know.
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