Ingredients
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes…I’ve used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate
Preparation
1 Using a food processor, grind cookies to a fine powder. 2 With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). 3 Roll into small balls and place on wax-lined cookie sheet. 4 Refrigerate for 45 minutes. 5 Line two cookie sheets with wax paper. 6 In double-boiler, melt milk chocolate. 7 Dip balls and coat thoroughly. 8 With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. 9 Place on wax-paper-lined cookie sheet. 10 In separate double boiler, melt white chocolate. 11 Using a fork, drizzle white chocolate over balls. 12 Let cool. 13 Store in airtight container, in refrigerator.
