Oreo Truffles

For a while now, I've wanted to try my hand at cake pops. I even bought all the ingredients, right down to a cake pop stand. But I could never envision how to dip them in the chocolate coating to make them work. Then last night the girl child decided to make Oreo Truffles to share at the "last day party" for our boss. It seemed like a harmless venture to her, since she has never shown an interest in anything culinary. So off she went to buy the ingredients. She crushed the Oreos, mixed in the cream cheese, formed the little black balls and was ready to dip. I took the job of melting the chocolate. After it turned into a solid blob of yuckiness I got on the interweb and read "how to melt chocolate for dipping". I had done it too fast and too hot so I added vegetable oil to thin it down enough to smear it around on the cookie balls. I was sure they would not solidify because of the amount of oil I added. An hour later, with Oreo crumbs covering every surface of the kitchen, we stuck the ugly little goo balls in the fridge and hoped they would set up enough to handle by morning. An overnight miracle turned them into a tasty, if not beautiful, treat.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. 

from Allrecipes.com