Lucky Pot of Gold Oreo Truffles

Yields: 1 dozen

INGREDIENTS
24 Double Stuf Oreos
8 oz brick of cream cheese – softened to room temperature
12 oz bag semi-sweet chocolate chips
Wilton gold sugar pearls
3 strips of Airheads Xtremes Sour Rainbow Candy – chilled to make them stiff

DIRECTIONS
1. Line a large baking sheet with wax or parchment paper and set to the side.

2. Add the Oreo cookies to a food processor, and pulse until they are in very small crumbs.

3. In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese together. Mix with a spatula until completely blended.

4. Cover the bowl and put in the fridge for 30 minutes.

5. Shape the Oreo mixture into one inch balls and place them on the lined baking sheet.

6. In a double boiler, warm the semi-sweet chocolate chips over low medium heat. Stir continuously until melted and smooth.

7. Pour the melted dark chocolate into a warmed (in the microwave) smaller bowl for easier dipping.

8. Using a toothpick, dip each Oreo ball into the melted chocolate, and place it back on the baking sheet. Set aside the remaining melted chocolate for later use.

9. Chill for 30 minutes to allow the chocolate to harden.

10. Cut each chilled rainbow candy strip into 4 pieces and set aside (12 total).

11. Remove the Oreo truffles from the refrigerator and flip each truffle upside down.

12. Reheat the leftover chocolate from Step 8 and spread a thin layer on the top of a truffle. Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds. Sprinkle the rest of the chocolate with the gold sugar balls.

13. Place back on the baking sheet to allow the chocolate to harden. Repeat until all of the truffles have a rainbow and a pot of gold.

14. ENJOY!! Store covered and refrigerated up to 5 days.