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I made these in both gluten and gluten-free version over Christmas and
they were a big hit.  They would be fun to take to a New Year's party,
too!   They are based on Kraft's Oreo Truffle recipe:

Easy Chocolate Truffles (gf, of course)

Ingredients:
2 packages of gf chocolate sandwich cookies like K-toos by
Kinnikinnick (total weight = about 16 ounces)
8 ounces of cream cheese, softened (I used Philadelphia brand)
12 oz gf semi-sweet chocolate chips (or gf white or chocoate candy
coating).  (you may want to use a little more - say 16 ounces)

Directions:
Open the bags of cookies and empty into a gallon zippered bag.  Close
bag and crush the cookes with a rolling pin until they are very small
crumbs.  Empty the crumbs into a medium sized mixing bowl.  You may
want to scrape out cookie filling that stuck to the inside of the bag
with a butter knife.  Open the cream cheese (be sure it's soft) and
add to the crumbs.  Use the back of a large metal serving or mixing
spoon to squish the cream cheese into the crumbs.  Thoroughly mix
until the mixture is a uniform dark brown color with no noticable
white spots.  Cover 2 cookie sheets with waxed paper.  Using your
hands, form the cookie mixture into one inch balls and place on the
cookie sheet. (2nd cookie sheet will be used later) Refrigerate at
least an hour.

Melt the chocolate chips in a small glass bowl in the microwave (about
2 minutes but watch closely).  Stir the chocolate chips to remove any
remaining lumps - should be smooth mixture.  Remove the cookie balls
from the fridge.  Using 2 forks, dunk each one and rotate quickly to
coat in chocolate, then place on the other cookie sheet.  If you like,
you can decorate the top with sprinkles or with a little melted white
candy coating.

Store in the fridge.  Yum!

Becky
Virginia

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