1 pk16 ounce oreo cookies 1 pk8 ounce cream cheese 2 pkmelted semi-sweet baking chocolate 2 pkmelted solid white chocolate (optional)
Crush 9 of the cookies to fine crumbs in a resealable plastic bag using a rolling pin.Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into 42 balls, about 1-inch in diameter.
Refrigerate dough before dip balls in chocolate or white chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs if desired.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in refrigerator.
Optional: Use Nutter butter cookies or Butterfinger candy bars in place of Oreos.
Optional: Use white chocolate on some of the balls. Drizzle chocolate over top and vise versa.