8ounceblock cream cheese,softened to room temperature
1packagevanilla Almond bark(or white chocolate melting wafers - see notes below)
Instructions
Place all the Oreo cookies into a food processor. Run the processor until the cookies are in fine bits.
Add in the softened cream cheese to the processor and continue to pulse the mixture (or mix thoroughly by hand) until it is smooth and looks like thick paste.
Using a medium 1-1/2 tablespoon cookie scoop, drop balls onto wax paper-lined cookie sheets. Roll them around in your hands to get them nice and smooth.
Put the whole tray in the freezer for about 30 minutes. Give them time to harden up a bit so they hold together better while dipping in the chocolate.
When ready, put the vanilla almond bark in a bowl and melt in the microwave according to package directions. Usually for about a minute.
Using a spoon, dip each ball in the melted coating, roll it around and then let any excess drip off. Put them on a sheet of wax paper and immediately top with any sprinkles you may be using.
Allow the coating to harden before eating. It won't take long.
Video
Notes
The store brand Almond Bark is the cheapest coating to buy. If you can find CandiQuik brand, that would be a better choice. I do think that white vanilla wafers tend to melt better but they are a bit more expensive than the other options.
Almond bark can be found in the baking aisle near the chocolate chips.
Any cookie flavor can be used for this recipe so it is a fun one to switch up.
Note: You can do this by hand. Place all the cookies in a ziploc bag and pound with a rolling pin until cookies are into fine bits. In a bowl mix together cream cheese with crushed cookies and stir until it is throughly combined (it should look like a thick paste).
If you aren't eating these right away, just store them in the refrigerator for up to two weeks. These can also be frozen. They will keep in the freezer for up to 6 months. Just make sure to wrap them well to prevent freezer burn.