Mint Oreo Truffles

Ingredients

• 1 (15.25 oz) package Mint Creme Oreos
• 8 oz cream cheese, softened to room temperature
• 12 oz semi-sweet chocolate
• Optional: sprinkles

Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.

Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky.  

Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)

Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or even drizzle with melted green candy melts.

Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.