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.
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.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
I was perusing the web looking for a dessert for the anniversary dinner I was cooking for @Nando1 for our belated 3-year anniversary and found this gem. Nando L-O-V-E-S all things chocolate and Oreos, in fact, he became quite upset when they stopped making Fudge-covered Oreos. I thought this would be a perfect match and it looked easy enough that even I, in my Easy Bake-sized kitchen, could conquer. Tip #1: When you melt the chocolate, continuously stir the chocolate … more