Oreo Truffles

Although I never need an excuse to make something chocolate-y, delicious, and easy, I'll give you a few reasons to make these glorious Oreo Truffles:

1. You are snowed in and need to keep your kids, or yourself, occupied.  (Am I the only one stuck in the house thanks to "Snowpocalypse 2011"?)
2. They are chocolate-y, delicious, and easy.
3. Valentine's Day is less than two weeks away, and you need a treat for your honey.
4. They are chocolate-y, delicious, and easy.
5. The Superbowl is on Sunday (Go, Pack, Go!) and you want something sweet to chase the pizza, wings, beer, nachos, more beer...
6. Did I mention they are chocolate-y, delicious, and easy?

Oreo Truffles

1 18-ounce bag of Oreos, crushed
8 ounces cream cheese, softened
12 ounces semi-sweet chocolate chips

Stir together the crushed Oreos and cream cheese until the Oreos are evenly distributed.  When you start stirring, you'll think it's impossible.  But don't give up!  Just keep stirring until it looks like this:

Pop the Oreo mixture in the fridge to chill for an hour or until you get bored of waiting.  Allowing the mixture to firm up will make the next step easier.  Meanwhile, line a baking sheet with parchment paper or waxed paper.

When your Oreo mixture has chilled, use a teaspoon to scoop out a small amount and roll it into a 1" ball.  Place it on the lined baking sheet, and repeat until you've used up all of the mixture.  Refrigerate the Oreo balls for 30 minutes to 1 hour.

Meanwhile, melt the chocolate chips over low heat, stirring very often.  Using two forks, dip the Oreo balls into the melted chocolate.  Allow the excess to drip off, then place the truffles back on the lined baking sheets.    Refrigerate until the chocolate is set, and then enjoy!

A little somethin' extra: If you want, you can decorate these truffles with cocoa powder, more chopped oreos, candy crunch...whatever fun and delicious items you have on hand!