Ingredients

• 36 regular Oreo cookies, including the cream filling
• 1 packages (8 oz.) cream cheese, softened
• 16 oz. semisweet baking chocolate
• Optional: sprinkles or crushed Oreos for topping

Directions

1. 1. Prepare your tray. Line a baking sheet or large tray with parchment paper or waxed paper.
2. Crush the Oreos. Without a food processor: Place the cookies in a large zip-top bag, press out the extra air and seal. Gently crush with a rolling pin, then roll over the bag until you have fine crumbs with no large pieces. Work in batches if needed. With a food processor: Add the cookies and pulse until finely crushed. Keep the cream filling in – it’s part of the recipe!
3. Mix with the cream cheese. Place the cookie crumbs and softened cream cheese in a large bowl. Use a sturdy spoon to press and stir until evenly combined. You can also use a hand mixer or clean hands to finish mixing. The mixture should hold together like a thick dough.
4. Roll and chill. Roll into approximately 1-inch balls and place on the lined tray. Freeze for 10-15 minutes, until slightly firm.
5. Melt the chocolate. Break or chop the chocolate into small, similar-size pieces and place in a microwave-safe bowl. Microwave for 30 seconds, then stir well. Continue heating in 30-second intervals, stirring after each one, until smooth. Follow the package’s melting directions if they differ. Let the chocolate cool for a few minutes before dipping so it isn’t too hot.
6. Dip the Oreo balls. Place one chilled ball into the melted chocolate and gently turn to coat. Lift it out with a fork, then gently tap the fork against the edge of the bowl to let excess chocolate drip off. Use a toothpick to slide the ball onto the lined tray. Add any toppings right away, before the chocolate sets.
7. Refrigerate and enjoy. Refrigerate for about 1 hour, or until the chocolate is firm. Store in a covered container in refrigerator until ready to serve.