- 1 package regular or Chocolate stuffed Oreo cookies, crushed
- 8 oz. Package of cream cheese, softened
- ½ package white almond bark, melted
Remove the two center tines from a heavy-duty plastic fork. This will make dipping the balls in the white chocolate so much easier. I’ve always stuck the balls with a toothpick to dip them and it makes a big mess. The fork as a dipping tool allows the excess coating to drip off.
In a large bowl mix the crushed cookies and cream cheese (I use vinyl gloves) until well blended.
Shape into 1-inch balls.
Freeze for 30 minutes. Dip into the melted chocolate; place on a wax-paper lined baking sheet.
I don’t have a double boiler, so I take a large bowl and set it on top of a large pot filled with about 2-3 inches of water to melt my chocolate coating in. Be careful to not get burned by any steam escaping!
Refrigerate until the chocolate is firm. If you want a really thick coating, you can double dip the chocolate coating and refrigerate for a second time.