Peppermint Oreo Truffles

1. Place all of the Oreos in a food processor and finely grind them. (If you don’t have a food processor, place Oreos in a zip-lock bag and crush them).

2. In a large bowl mix Oreo crumbs, peppermint extract and cream cheese together.

3. Mold mixture into 1 tablespoon-sized round balls and place on a large dinner plate. Freeze truffles for 30 minutes.

4. Meanwhile, line a baking sheet with wax paper. Make your own double boiler by heating 1-1/2 cups of water in a large pot on low heat and placing a bowl securely on top (make sure the bowl doesn’t touch the water—or if you have a double boiler you can use that).

5. Put chocolate chips in the top bowl over the simmering water and stir until melted.

6. Take the truffles out of the freezer, dip each one in chocolate and place on a waxed paper lined baking sheet. Dip about 5 truffles at a time and decorate along the way, before the chocolate hardens up. For mine, I used shredded coconut (to look like snow!) and Christmas nonpareils.

8. Refrigerate for 30 minutes then package up. Store in the fridge.