- 1 (16 oz) Pkg. Cool Mint Oreos
- 1 (8 oz) Pkg. Fat-Free Cream Cheese, softened and cubed
- 2 (8 oz) Pkg. Semi-Sweet Baking Chocolate or Chocolate Chips, melted
Line a baking sheet with wax paper and set aside. In a food processor, chop 6 of the Oreos until they are crumbs. Pour into a small bowl and set aside. Add the rest of the Oreos to the empty food processor and process until they become a fine powder. Add the cream cheese and blend until the mixture is smooth and dough-like.
Spoon teaspoon-sized scoops of the mixture and form into 1-inch balls by rolling in your hands. Place on the prepared wax paper. When all of the batter has been formed into balls, place the chocolate pieces (either baking bars, chips or a combination of whatever you have on hand) in a microwave safe container and microwave on 60% power for 30 second intervals, stirring in between until the chocolate is melted and smooth.
One at a time, dip the chocolate balls into the melted chocolate to completely cover them. Use a fork to remove the truffle and return it to the prepared baking sheet. Repeat until all of the balls are covered in chocolate. If at any time the dipping chocolate begins to thicken, microwave for another 15-30 seconds on 60% power, stir and continue. When all the truffles have been dipped use the reserved Oreo crumbles to sprinkle on top of the completed truffles. At this time sprinkles or colored sugar can also be added. Place the baking sheet of completed truffles in the fridge until the chocolate forms a hard shell. Store in an airtight container in the fridge.