• Bring 8 oz Cream Cheese to room temperature by placing it on the counter or microwaving at10 second intervals, stirring between intervals until the cream cheese is softened.
• Crush 36 Oreo Cookies (1 14.3oz bag) into fine bits. Use a food processor or a plastic bag and a mallet. The mallet method takes longer to produce a fine texture. Stir the cookies a few times between blends for consistency. Reserve about 3-4 tablespoon for decorating, if desired.
• Mix the Oreo crumbs, minus the reserved crumbs, with the cream cheese using a food processor, mixer or a spoon until uniform.
• Roll into 1-inch balls (1.5 tablespoon mixture) using your hands. Place balls on a cookie sheet lined with Wax Paper or parchment paper.
• Freeze the truffles for at least 15 minutes.
• Place Melting Chocolate in the microwave according to directions. Generally, the melting point is about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.
• Using a toothpick or fork, dip the balls into the melting chocolate and fully coat. Shake off any excess before laying back on the parchment paper.

Decorating Notes

• To stick best, sprinkle the oreo crumbs on top while the chocolate is still warm and melted on the balls. You can also add a small dollop of chocolate on top like the stripes to have the oreo crumbs stick to that.
• If you wish to add stripes, I use Chocolate Decorating bottles (linked in ingredients), but you can also use a plastic bag with the tip snipped off for the chocolate to run through or a frosting tip with a small point. If the chocolate cools too much, microwave for 10 second intervals.