INGREDIENTS
- 36 Oreos, Original and not double stuffed
- 1 package Cream cheese, Full fat, 8 oz package
- 2-3 cups Melted chocolate, White, Can be replaced with semisweet chocolate too
- 1/4 cup Additional Oreos, Crushed, For topping
INSTRUCTIONS
- Add the Oreos in a food processor and pulse until you have fine crumbs.
- Add cream cheese and pulse until combined.
- Scoop out small portions of the mixture and roll into small balls.
- Place them on a cookie tray, lined with wax paper or parchment paper.
- Chill in freezer for about 20 minutes.
- Remove from freezer and dip each ball in a bowl of melted chocolate.
- Place them on a cookie tray, lined with wax paper or parchment paper.
- Optional: Toss some additional crushed Oreos on top before chocolate sets.
- Allow the chocolate to set for 15-20 minutes at room temperature. Enjoy!
NOTES
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
calories: 143kcal, carbohydrates: 16g, protein: 2g, fat: 9g, saturated fat: 4g, polyunsaturated fat: 1g, monounsaturated fat: 3g, trans fat: 1g, cholesterol: 8mg, sodium: 87mg, potassium: 70mg, fiber: 1g, sugar: 11g, vitamin a: 95IU, calcium: 13mg, iron: 2mg