If you can find mint flavored Oreo’s try using them in this recipe, it would be out of control good.
1 pkg. (1 lbs 2 oz) chocolate sandwich cookies, divided
1 pkg. (8 oz) cream cheese, softened
2 pkg. (8 oz each) semi-sweet baking chocolate, melted
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” 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.
Yield: 3 ½ dozen or 42 servings 1 truffle each