Ingredients
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1 (16.6 ounce) package of Oreo Cookies
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1 (8 ounce) package of cream cheese, softened
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2 cups semi-sweet chocolate chips
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2 cups vanilla chips
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Sprinkles for decorating
Directions
Place the Oreos in the bowl of a food processor and pulse until they are fine crumbs (see Old School). Set aside. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy. Reduce speed to low and slowly add the crushed cookies to the cream cheese mixture, blending until a dough is formed.
Place parchment or wax paper on a rimmed cookie sheet. Use a teaspoon or a small ice cream scooper, to scoop a ball of dough and pace it on the cookie sheet. Continue until all the dough is used leaving approximately 1/2-inch between balls. Place the cookie sheets in the freezer for 2 hours to set.
Place the semi-sweet chocolate chips in a glass or other microwave-safe bowl. Melt the chocolate on high for approximately 2 minutes, stirring every 30 seconds to prevent burning. Place clean parchment or wax paper on a work surface. Remove half the balls from the freezer. Use a toothpick, small tongs, or two forks to dip each ball into the bowl of chocolate being sure to cover the ball completely. Allow excess chocolate to drip off. Place the balls on the clean paper and sprinkle with candy decorations. Allow to set for 15 minutes or until the chocolate has hardened.
Place the vanilla chips in a glass or other microwave safe bowl. Melt the chocolate on medium-high (50% power) for approximately 2 minutes, stirring every 30 seconds to prevent burning. Place clean parchment or wax paper on a work surface. Remove half the balls from the freezer. Use a toothpick, small tongs, or two forks to dip each ball into the bowl of chocolate being sure to cover the ball completely. Allow excess chocolate to drip off. Place the balls on the clean paper and sprinkle with candy decorations.
Allow to set for 15 to 30 minutes, or until the chocolate has hardened. Store in an airtight container in refrigerator or freezer. These Bon Bons may be made in advance.
Old School: If you don’t have a food processor, or just need an excuse to take out some aggression or burn extra calories, seal the Oreos in a large resealable plastic bag and crush with a rolling pin or meat mallet.
Carpool Crunch: If you don’t have time or energy for all that nonsense, buy pre-crushed Oreos.
Sugar Mommas Tip: Utensils you can use for dipping include skewers, smores sticks, crab dippers, or small popsicle sticks.
Submitted by Sara Blanchard, Virginia, by way of Mr. Springer 5th Grade teacher, Santa Monica, California; modified by the Sugar Mommas
