Prepared & Submitted by Ben Lowy

Makes about 3 ½ dozen.

Ingredients:
• 1 (500g) package oreo cookies (The truffles from the swap used 38 cookies)
• 1 (250g) package cream cheese (The truffles from the swap used about ¾ of the package)
• 1 bag of chocolate chips

Instructions:

• In a food processor, blend the oreos until smooth. Add and blend in cream cheese until well-mixed.
• Roll mixture into 1” balls and place on a tray with wax paper.
• Cool in fridge for 30 minutes.
• Melt chocolate in a double boiler or in a microwave.
• Coat balls in chocolate and place back on the wax paper.
• Refrigerate until the chocolate hardens.

Store in Tupperware for 7 to 10 days.

Tips:
• Keep a few oreos separate in case the mixture is too moist and you need to thicken it by adding more cookies.

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

• Kayla’s Brownies
• Jenn’s Shepherd-less Pie
• Sonia’s Oatmeal Chocolate Chip Cookies
• Gillian’s Lentil & Feta Salad
• Megan’s Beet & Quinoa Salad