1 lb. oreo cookies, crushed 1 8 oz. package cream cheese softened 1 lb. vanilla flavored candy coating Assembly Directions: In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diameter balls. (Using a small cookie scoop makes this easier!) Place the cookie balls on a waxed paper covered cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is about up, melt the vanilla coating in the microwave in a deep microwave-safe dish. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set. I haven't made these yet, but did taste them today, delicious, I think it would be easier to use a toothpick instead of a fork to dip them. Freezing Directions: When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freeze. Serving Directions: Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator. Variations: You can use peanut butter in place of the cream cheese. Try chocolate coating or chocolate chips in place of the vanilla coating. You can also use your favorite cookie instead of the Oreos. Vienna Fingers cookies with chocolate coating are great together. Tammy's Comments: These are a wonderful, rich and addicting dessert! I dare you to eat just one! Nutritional Info: (per truffle) Per Serving: 113 Calories; 7g Fat (52.7% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 86mg Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.
My mom gave me this recipe: 1 box of regular brownie mix pour half in 9 X 9 dish, then place symphony chocolate & toffee bars on top. Cover with the rest of the brownie mix and bake
