1 bag double stuff oreos
1 8 oz. block cream cheese, softened to room temp.
1 large bag dark chocolate chips
1 tablespoon Crisco
1 lb. dipping or enrobing chocolate (no crisco needed)
Crush the oreos and combine with the cream cheese in a food processor or blender
Scoop out tablespoon sized dollops and place on a cookie sheet covered in wax paper.
Freeze for 20 minutes
While the insides are freezing, melt the chips on the stove on LOW. Once mostly melted, stir in the crisco.
Once totally melted TAKE THE PAN OFF THE HEAT and only put it back on when the chocolate starts to set up. If you leave the pan on the heat too long your chocolate will burn and it will be ruined.
Use a fork or spoon to dip the frozen centers into the chocolate and put back on the cookie sheet.
Freeze 1 hour.
Take out of freezer 10 minutes before you are ready to eat them.
100 calories per truffle (yikes!)
Make 42 truffles
*You can also skip the chocolate coating and roll the truffles in crushed almonds or mini chocolate chips or sprinkles…