Ingredients
Method
- Finely crush oreos (I use peppermint oreos during the holidays). This is simplest in a food processor (but can also be done by smashing them in a ziplock bag)
- Mix crushed oreos in a bowl, with a rubber spatula or spoon, with cream cheese until fully blended.
- Using your hands or a small cookie scoop, shape the mixture into tablespoon-size balls, and place on a sheet tray lined with aluminum foil to avoid sticking. Refrigerate for at least an hour (up to a full day if you're doing this in advance).
- When ready to dip, melt your chocolate (it's best to do this in a glass measuring cup, as it makes dipping easier, but you can use any microwavable bowl). Melt in 30 second increments, stirring between, until fully melted.
- Remove the oreo balls from the fridge, and dip them (one at a time) in the chocolate to fully coat them. A fork can help with this process. Once dipped, place them back on the sheet tray, spaced apart so they aren't touching.
- Refrigerate again until the chocolate has hardened, and enjoy!
Notes
Keep them in the refrigerator until serving, and keep any leftovers (if you have any!) in the fridge as well!