Oh, Christmas!  I get to bake and bake and bake and then bake some more!  It truly is the most wonderful time of the year! 🙂  These couldn’t be any easier to make and look how cute they are!  The original recipe has them dipped in baking chocolate but I had a bag of red candy melts and thought that would be more festive.  This is a Kraft recipe which you can also find on http://www.kraftrecipes.com.

1 (1 lb, 2 oz) package Oreo cookies, divided

1 (8 oz) package cream cheese, softened

2 (8 oz each) packages semisweet baking chocolate, melted  (I used 1 bag of Wilton red candy melts)

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.  (I crushed all the cookies in my food processor since I was planning on decorating the truffles with Christmas sprinkles.)  Add cream cheese; mix until well blended.  (I had to use my hands to get it blended all the way.)  Roll cookie mixture into 42 balls (I got about 52), about 1″ in diameter.  (I used my Pampered Chef mini scoop which made the perfect size balls.)

2  Dip balls in chocolate; place on wax covered baking sheet.  Sprinkle with reserved cookie crumbs (or your choice of sprinkles).

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