Ingredients:
- 1 package Oreos© (for mint, choose mint Oreos©; for peanut butter, choose peanut butter)
- 1 (12 ounce) bag semisweet chocolate chips
- 1 package cream cheese (softened)
- 1-2 teaspoons canola oil
Directions
First, stick a sleeve of Oreo©s in a gallon-size resealable bag and use the back of a spoon to smash them up as small as possible so your truffles aren't lumpy.
Repeat on the remaining 2 sleeves.
Mix in the cream cheese*, then roll them all into quarter-sized balls. Stick the dough balls in the refrigerator to harden for at least 20 minutes.
Pour the chocolate chips into a bowl, along with the canola oil, and microwave in 25-second intervals, stirring in between, until the chocolate is fully melted. If the chocolate seems really thick, stir in a little more oil. It should be about as thick as cake batter.
Cover the truffle in chocolate, and stick it on a parchment-lined baking sheet. If you want to get fancy, decorate the top with a little melted white chocolate.
Place in the fridge for another 20 minutes or overnight until the chocolate hardens.
*For the peanut butter batch you could also replace half of the cream cheese with ½ cup of peanut butter.