Everyone that tries this recipe thinks they died and went to heaven. I tend to agree. My husband is the one that makes these, and even though he is a meat and potatoes kind of guy, this recipe turned out great. Also he is now the chief cook in this family.. I am the baker, but these are all his. He may have gotten the recipe from the Kraft website, so I want to give them credit for it. Thanks KRAFT
1MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls
2DIP balls in melted chocolate; place on waxed paper covered baking sheet. (any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
3REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. (We just put ours in a Zip-Lock bag, and they keep very well.)
4Tips to easily dip truffles: To easily coat truffles with the melted chocolate, add the truffles, in batches, to the bowl of melted chocolate. Then use 2 forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow the excess chocolate to drip back into bowl before placing truffles on prepared baking sheet. Thank you KRAFT for this tip.