Easy Peanut Butter Cake...Oreo...truffles

INGREDIENTS

1 package Oreo peanut butter cookies...use the whole cookie including cream
1 4 oz package cream cheese (softened)
4 oz peanut butter (I used Peter Pan Honey Peanut Butter)
Finely crush cookies in a food processor or place them in a Ziploc bag and crush them into a fine consistency.

Combined in processor & formed ball

Cream softened cream cheese and peanut butter together.

Stir in cream cheese mixture or add to the food processor to blend until the mixture forms a ball and will hold it's shape when rolled.

If not using a food processor, use the back of a large spoon to help mash the two together.

Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Cover with cellophane.

Place in freezer for 5 minutes ONLY for a fast cooling (do NOT freeze). Afterwards move into refrigerator. Remove only a few balls at a time to work with while keeping the others chilled.

Melt chocolate as directed on the package and then dip balls into chocolate. Tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle tops or drizzle them with the toppings of your choice. A peanut butter chip or broken up peanut butter cup would be great.