Ingredients

• 1 package Oreo, Gluten-Free Oreo, or your favorite allergy-friendly "creme sandwich" cookie

• 1 (8 oz) package of cream cheese, at room temperature

• Wilton’s Candy Melts from Michaels or chocolate of your preference

• Sprinkles, drizzled chocolate, cookie crumbles, etc, for decorating (see below)

You can use any cookie of your choice for this recipe, however, we have had the best results with creme cookie sandwiches.

Directions

1. Place the cookies in a food processor and pulse until they are fine crumbs.

2. Add the cream cheese and pulse again until a sticky dough forms.

3. Use your hands to form the dough into round balls, about 2 teaspoons.

4. Place them on a cookie sheet lined with wax or parchment paper and place them into the freezer for at least 15 to 30 minutes, or until frozen solid.

5. Melt the chocolate in a microwave or double boiler. If needed, add a little water if the chocolate gets too thick.

6. Using a fork, evenly coat each ball with chocolate, one at a time. Then, use the fork to remove the truffle from the chocolate and place it back on the lined baking sheet. If needed, slightly tap the fork against the side of the chocolate bowl to get rid of any excess chocolate. Repeat until all balls are covered in chocolate.

7. Freeze for one hour to overnight, allowing the truffles to become firm.

8. When ready to serve, remove and allow to defrost.

Decorating Options: