Crunchtime

It's on....it's really snuck up on me this year and I have so, so, SO much to do this week!  This past weekend we attended our annual family Christmas party....and now, it's history!  That means...only days away from Christmas!  This week will be filled with baking, wrapping, a little shopping and hopefully, enjoying these last special days before the big day.  Sorry for the short post but lots to do!  Here's a peek at what I'll be making this afternoon...super easy, rich and a great teacher gift, these Oreo Truffles are sure to please!
Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed 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.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.               

Oh, and if you have the time, check out TomKat Studio's adorable printable label and recipe card to accompany your sweets!

What do you have left to do this week?