First of all, I have to thank Michelle Taylor for introducing me to these scrumptious treats. They are so decadent, yet still pretty easy.
1 (16 oz) pkg Oreo cookies
1 (8 oz) pkg cream cheese, softened
2 (8 oz) pkgs Baker's Semi-sweet baking chocolate, melted
Crush the cookies (cookie & cream filling) in a food processer. (Or by hand in a ziploc bag with a rolling pin.) Place in a medium bowl, add cream cheese, mix until well blended. Roll cookie mixture into about 1-inch balls, should make about 42. Place on a cookie sheet lined with parchment or wax paper. Refrigerate or freeze for a little while until pretty firm. (I freeze for about an hour.)
When balls are firm, dip them into the melted chocolate and place back on the parchment/wax paper. Refrigerate until firm, about an hour. Store leftover truffles, covered, in refrigerator.