Recipe for Dec. 16

Chocolate Mint Truffles

1 pkg. mint Oreo cookies

8 oz. cream cheese at room temperature

1 pkg. chocolate almond bark

Finely chop Oreos in a food chopper. Put the crumbled Oreos in a bowl, add the cream cheese and mix until well mixed. Line a cookie sheet with wax paper. Form the cookie mixture into balls and place on the cookie sheet. Chill in the refrigerator for two hours. Melt the almond bark, 1/3 bar at a time, in a double boiler. Remove the balls from the refrigerator. Set on the stove next to the melted chocolate. Put one ball at a time in the chocolate. Spoon the chocolate over the ball, lift out with a fork, and place back on the cookie sheet. Put a little chocolate over the holes made by the fork. Refrigerate for 15-20 minutes. Makes 36 cookies. Note: You can use different flavors of Oreos.

Lorene Borin, Cloquet

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