2 tablespoons butterfinger baking bits for garnish
INSTRUCTIONS
In a food processor, add in the Oreos and pulse until the cookies are a crumb.
Once you have a fine crumb, add in the cream cheese. Pulse until a ball forms.
Add in the butterfinger baking bits and pulse about 5 times to get the bits mixed in. You can also use a spatula and press in if you don’t want your bits cut up at all. There will still be chunks when you pulse it together.
Scoop the cookie mixture out using a small cookie scoop. Place on a parchment lined baking sheet.
In a double boiler, add the chocolate candy melts. Stir occasionally until the candy melts are smooth and shiny. If you don’t have a double boiler, add a heat-proof glass bowl on top of a saucepan with about an inch of water in it. Place over medium/low heat and let the water simmer underneath. Make sure the water isn’t touching the bowl.
Dip the bites in the candy melts using a fork. Place back onto the parchment paper to dry. I use a skewer to push the balls off the fork.
Sprinkle some of the baking bits on top of the candy melts before they dry. It won’t take long for the shell to dry!
Repeat with all the butterfinger bites. Store in the fridge!
