package oreo chocolate sandwich cookies,divided
philadelphia cream cheese, softened
bakers semi-sweet baking chocolate chips, melted
Crush 9 of the cookies to fine crumbs in food processor, reserve for later use. (Cookies can also be crushed in a resalable 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 the fridge.