Original Oreo Balls

This is the recipe on the top of the holiday treat list. We made two batches; one with regular and one with chocolate stuffed Oreos and a third batch of the Triple Chocolate version this year for Christmas co-worker treats.The first time we ever fixed Oreo Balls, we all kept being drawn to the refrigerator...for one or two of these and a glass of milk. They are so rich and addictive you'll be relieved when they're all gone. I won't mention names, but someone in our household would get up in the middle of the night and eat them before coming back to bed. I won't tell you how I figured out who the midnight snacker turned out to be. It is a pretty funny story. :-)

Oreo Balls

• 1 package regular or Chocolate stuffed Oreo cookies, crushed
• 8 oz. Package of cream cheese, softened
• ½ package white almond bark, melted

EASY DIPPING TOOL:
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.

Keep refrigerated!