Peppermint Crunch Oreo Truffles

1 package Oreo cookies, crushed 1 package cream cheese (8 oz.) 2 cups Andes peppermint crunch pieces, divided 10 ounces white melting chocolate (CandiQuik) 1 1/2 teaspoons shortening holiday sprinkles

Combine the crushed cookies and cream cheese in a mixing bowl. Beat until a soft dough forms. Stir in 1 3/4 cups Andes peppermint pieces. Roll into 40 balls. Place in the refrigerator for at least 30 minutes.

Place the white melting chocolate and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Dip the Oreo balls into the chocolate using a toothpick. Set on wax paper until set.

Heat the extra 1/4 cup peppermint pieces and 1/2 tsp. shortening in the microwave for 30 seconds. Stir until creamy. Place in a ziplock bag with one corner cut off. Drizzle over the Oreo truffles and top with sprinkles. Keep refrigerated in a sealed container. Makes 40 truffles.