36Golden OREO Cookiesfinely crushed (about 2 ½ cups)
18purchased gingersnap cookiesfinely crushed and divided (about 1 cup; reserve about ¼ cup for topping)
4ounceswhite chocolate meltsI prefer to use the white chocolate melts that you can find at most craft stores. They just melt better!
Instructions
In a food processor or blender, add Oreo cookies and blend until fine crumbs are formed. You may need to do this in batches. Repeat with the gingersnap cookies.
Mix cream cheese and cookie crumbs until blended.
Shape mixture into 48 (1-inch) balls. (I like to use a mini-scoop for this). Freeze 10 min.
In the meantime, melt white chocolate melts according to package directions. Dip balls in melted white chocolate; place in single layer in shallow waxed paper-lined pan.
Working quickly before chocolate hardens, it by sprinkle a pinch of crushed gingersnap crumbs on top for a festive look.
Refrigerate for 1 hour or until firm.
Notes
Store these truffles in an airtight container for up to one week. They may also be frozen for up to three months.