Oreo Truffles

I am feverishly trying to post as many of my weekend baking recipes as possible while simultaneously making (and hopefully not ruining) dinner. It's a chicken a hummus night here (double yum - I think I could eat hummus for every meal and not tire of it!), and I know that if I don't get some of these recipes posted tonight they will have to wait until I reach Florida. Have I mentioned how excited I am to be going home for Christmas?!

Don't get me wrong, I LOVED our first snow:















But I am also very ready for my 80 degree Christmas and more so to see my family! :o) If you're a vegan recipe lover, watch out because home for the holidays means some vegan home cookin' for the best vegan brother and sister in the world!

And I know you're wondering if this post, that captured your attention with the title of "Oreo Truffles", is ever going to get to the point....

Ah, that scrumptious little truffle. The recipe seemed so easy when I stumbled across it that I just HAD to try it! And if you love oreos, then this recipe is for you!

Oreo Truffles:

• 1 package of oreos (or immitation oreos)
• 1 8oz package of cream cheese
• chocolate for dipping (I used white chocolate melts, but I bet dark chocolate or mint chocolate would be heavenly!)

Okay, here goes (and yes: it really is this easy! -Just like cake balls, but with oreos!):
Crush your oreos into fine crumbs using a food processor (or a blender or a hammer... whatever is handy and whichever method you prefer). Mix your crumbs and cream cheese together (I started with a mixer and ended with a wooden spoon). Form your mixture into little balls (as big or little as you so desire) and place on a cookie sheet lined with wax paper. Put the cookie sheet in the fridge to cool for 30 minutes or so (I say or so because if you're like me, you could be off doing 14 other things before that light bulb dings back in your head and you say "Oh yeah, those oreo things are in the fridge!").

Remove your sheet from the fridge and sloooooowly melt your chocolate in a saucepan on the lowest of the low settings on your stove. Dip the truffles in, place back on the cookie sheet, top with sprinkles if desired, and then let them cool in the fridge until set. Viola!

*If you're wondering, comparatively, between these and cake balls:
The cake balls are more fudgy. These definitely have more of a cookie taste. Also, I can make 60+ cake balls from 1 recipe, and these truffles make about 40. Both are yummy, though.*