OREO TRUFFLES

Place the Oreos in the bowl of a food processor and blend to fine crumbs.  Transfer to a bowl and add the salt and cream cheese.  Cream this mixture with the back of a spoon under well combined into a paste.

Form this ‘dough’ into 1” balls and place on a parchment lined baking sheet.  Freeze the balls on the baking sheet for 20-30 minutes.

Melt the chocolate chips in a bowl in the microwave until smooth and creamy.  It is easiest to do this in 1 minute increments, stirring after each, and repeating until the chips are fully melted.

Remove the truffles from the freezer and dip each in the melted chocolate, turning to coat.  Place them back on the parchment lined baking sheet.

Melt the white chocolate in a small bowl in the microwave in 30 second increments until smooth and creamy. Drizzle the white chocolate over the truffles in a criss-cross pattern and top with the sprinkles while the chocolate is still wet.

Freeze again to set for 10 minutes.  Store in the fridge in an airtight container for up to 2 weeks or freeze for up to 3 months.