Over my spring break I made two batches of Oreo truffles: one set for my family and one for Hayden to take back to College Station to share with his roommates.

What you need:

1 package Oreos

1 block of cream cheese

1 package of Baker's chocolate (you can use chocolate chips if that is what you have, but I strongly suggest using Bakers... it's 20 times easier to work with)

1/2 teaspoon vanilla extract

• Start by grinding two whole rows plus a third of the last row of Oreos in a food processor. Separating the cookies before grinding creates a finer powder. 

• Pour crushed cookies into a mixer, add cream cheese (that is room temperature) and vanilla. Beat together until you do not see any more cream cheese. 
• Roll truffle mix into about 1 inch balls and set on cookie sheet lined with wax paper (my batch made 54 truffles)

• Cool the truffles in a refrigerator or freezer between thirty minutes and an hour
• Melt your chocolate in a double boiler. Pay careful attention that no water gets in the pan, or else your chocolate will crystalize.
• Dip each truffle into the chocolate, covering the entire ball. (I usually use a fork to do this. I roll the ball around in the chocolate, pick it up and shake the excess chocolate off back into the pan).
• Once you have covered every truffle, you can decorate the tops with excess chocolate, white chocolate, sprinkles.... whatever you'd like!
• Let the chocolate harden in the refrigerator, and keep stored in an airtight container in the fridge.