Oreo Truffels

• 16 oz Oreo Cookies (1 package)
• 1 (8 ounce) block of Cream Cheese
• 1 pound pecans
• 16 ounces semi-sweet chocolate chips

Use a food processor to finely crush cookies. NOTE: flavored Oreos work great, too. We like using mint Oreos.

Use a mixer to blend cookies and cream cheese. It helps to cut the cream cheese into small chunks for easier mixing.

Refrigerate mixture for 30 minutes.

With a spoon or small cookie scoop, form the mixture into balls roughly 1" round. Use your hands to round the balls if needed.

Place the balls on a flat cookie sheet lined with parchment paper, and freeze for about an hour.

Melt chocolate chips in a double boiler. Dip the truffle balls one at a time into the chocolate, and place back on the parchment. Place in the refrigerator to harden.

Makes about 48 truffles, and can be stored in the freezer for several weeks. Defrost before serving