Crushed Oreos mixed with cream cheese and dipped in white chocolate--easy and a family favorite!
Author: Lucy Brewer
Line two baking sheets with parchment paper.
Place cookies in bowl of food processor and pulse until finely ground. Scoop out 1/4 cup of the crumbs and reserve for topping. Add cream cheese in chunks to the food processor and pulse until well blended with cookie crumbs.
Roll mixture into one-inch balls and place on prepared baking sheets. You may find it helpful to chill the dough for a few minutes before rolling. After rolling the balls, place the baking sheets in the freezer for half an hour to an hour.
Melt the white chocolate and the semi-sweet chocolate according to package directions. Allow to cool slightly, just so it is not hot but not enough to set.
Remove balls from freezer one tray at a time and place one ball in the melted chocolate. Using a fork, gently stir the ball around to coat then lift with the fork, tap to drop the excess chocolate, and place the ball back on the baking sheet. Drizzle with semi-sweet chocolate and sprinkle with crumbs while the balls are still wet from dipping. Once all the balls are dipped, drizzled, and sprinkled, place the trays back in the freezer for about 15 minutes to set.
Store the Oreo balls in the refrigerator for several days (ha! they will not last several days but it sounds good!) or secretly store in the freezer for 2-3 months.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.