8ounceblock of cream cheese, softened to room temperature and cut into cubes
6ounces vanilla almond bark(see note below)
6ounceschocolate almond bark(see note below)
12ouncepackage green candy melts(you can also use red or other colors you prefer)
20Reese’s mini unwrapped cups
edible gold spray paint
Christmas sprinkles
Instructions
Add half of the Oreos to a food processor, layer on half of the softened cream cheese cubes, add the rest of the Oreos and cream cheese then pulse together on high until combined and smooth. Be sure to stop the processing every so often to scrape down the sides if needed).
Line a baking sheet with wax paper and use a 1-inch cookie scoop to scoop out uniform half spheres of Oreo ball mixture. Roll each scoop into a smooth ball and place them on the lined baking sheet. Put the baking sheet in the freezer for 15 minutes to firm up.
Next, lay all of the Reese's mini cups on wax paper, wide end facing down, and spray each one with the edible gold spray. Set these aside for now.
When there is about 3 minutes remaining of chill time, heat the almond bark and/or candy melts in separate microwavable safe bowls according to the package instructions. Usually 1 minute on full power, stir and continue in 15 second intervals, stirring after each interval, until melted.
Please note: If you are coating these without any assistance, I would only melt one at a time so they don’t cool before you can get to the other colors.
Set these on your counter when melted and take the chilled Oreo balls out of the freezer.
One at a time, dip each of the Oreo balls into the various melted chocolates, covering completely, and set them back on the baking tray.
Immediately top with the coated Oreo balls with a gold Reese’s mini and decorate with sprinkles quickly before the chocolate hardens. It really helps to have a partner to do this so they can top and sprinkle while you dip.
Place back in the refrigerator for at least 1 hour to allow the Oreo balls to completely set up.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Note: Almond bark usually comes in 24 ounce packages so for this recipe you would use 1/4 of the package (usually 3 of the blocks in the package).