- 36 classic Oreo Cookies, finely crushed (one 14-ounce package, about 3 cups)
- 8 ounces brick cream cheese, softened (I recommend full-fat)
- 16 ounces (1 pound) white chocolate candy coating or white chocolate, melted
- sprinkles, optional and as desired
Add Oreos to the container of a food processor and process until finely crushed. Alternately, place Oreos inside a large Ziploc and roll over bag with a rolling pin until finely crushed.
Add the cream cheese and process until incorporated.
Form about 48 1-inch balls, placing them on a large plate or tray.
Chill balls for at least 1 hour (no harm in chilling for a day or two) in the freezer.
Melt candy coating according to packaging directions (usually about 1 minute on high power for CandiQuik). If melting real white chocolate, be very careful not to scorch it, which can happen easily with white chocolate. Heat in short 15-seconds bursts in the micro, or over a low heat on the stovetop, stirring nearing continuously.
Line a large plate or baking tray with parchment or wax paper; set aside.
Using two forks to balance one ball, lower it into the melted chocolate, and allow the excess chocolate to run off and drain through the fork tines. Place dipped balls on a prepared plate.
Garnish with the sprinkles of your choice before chocolate sets up. I usually dip 3 balls, then add sprinkles to those 3, repeating until all balls have been dipped. If necessary, re-heat dipping chocolate for 15-seconds in micro or as needed if it gets too cool and starts setting up.
Place tray with balls in the fridge or freezer for at least 1 hour, or until truffles are set.