Christmas Truffles Made Easy!

These Christmas Tuffles are lovely and easy to make!  Here are a few tips to make this recipe extra easy...

Here is the station I set up. You can put the balls in the fridge in a cake pan to solidify them a bit.   Next, you can melt the chocolate in a fondue pot and use the fondue skewers to dip the balls in the chocolate.  Then, just make holes through an empty cardboard box (I used a Wheat Thins box), and prop the box on a bowl.  This make it easy to put sprinkles on the tops before they harden... 
pictured below...



Give them 30 seconds or so, and you can move them to a paper cup lined mini-muffin pan...
 pictured below...

The liners make it easy to move to Christmas platters for serving or Christmas tins for gifts!  I had some with crushed peppermint sticks on top, some with red and green sugar on top, some with Christmas sprinkles, some with white chocolate and some with dark.  Such fun!

• Here is a link to the All Recipes site, which has a ton of great pictures of different ways to dress these truffles up!

http://allrecipes.com/recipe/easy-oreo-truffles/kitchenview.aspx

Here is the recipe...

• Ingredients:
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Step-by-step View

Directions

1.

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.