
MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
make it
kraft kitchens tips
HOW TO MELT CHOCOLATEPlace unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.HOW TO EASILY DIP TRUFFLESTo easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.HOW TO STOREStore in tightly covered container in refrigerator.











