- 1 16 oz package of Oreo Cookies
- 1 8 oz block cream cheese softened to room temperature
- 1 package of white chocolate Almond bark
- Take the whole package of cookies and dump them in your food processor.
- Run your processor until the cookies are in fine bits.
- If you have to do it by hand, just put the cookies in a large ziploc bag and then pound the life out of those suckers using a rolling pin.
- They need to be very finely ground.
- Add in the softened cream cheese and continue to pulse the mixture (or mix thoroughly by hand) until it is smooth and looks like thick paste.
- Drop small mounds onto wax paper-lined cookie sheets.
- About a teaspoon and a half sized balls.
- I like to use one of those cookie scoopers with the spring release. It makes baking so much easier and quicker.
- Now put the whole tray in the freezer for about 30 minutes.
- Just give them time to harden up a bit so they hold together better while dipping in the chocolate.
- When ready, put your vanilla (or white chocolate) almond bark in a bowl and melt in the microwave according to package directions. Usually for about a minute.
- Now you want to start dipping each ball in the chocolate.
- Using a spoon, dip each ball in the melted chocolate, roll it around and then let any excess drip off. Put them on a sheet of wax paper to dry.
- Before the chocolate hardens, make sure to add your colored sugar or sprinkles on top.
- Once the chocolate hardens, nothing will stick to it. If you aren't giving these out right away, just store them in the fridge for up to 3 days.
A couple of tips. Until you get used to working with chocolate, you may tend to overuse the amount of chocolate you actually need for each ball. After dipping, take a toothpick and run it around the bottom of each ball before the chocolate totally hardens. This will make it easier to break off any extra chocolate that pooled at the bottom of each ball. Also, you may want to buy an extra package of the white chocolate for this same reason.