Oreo Chocolate Balls
from: Diana Gartner
You will need:
*1 8 oz. brick of Cream Cheese
*1 package of Original Oreo Cookies (pkg weight 1 lb. 2 oz.)
*1 package of CandiQuick Chocolate candy covering (16 oz.) (NOTE: I can always find this at Stater Bros and some other stores may carry it now too. It will be near/with the chocolate chips. I’ve tried quite a few different dipping chocolates and this works the best, especially with this recipe.)
Set cream cheese out to soften.
Grind up (Magic Bullet or other food processor or blender work best) entire package of Oreo Cookies and put in a large bowl for mixing. It should be a think powder…no chunks of oreo left.
Add cream cheese (I add it in chunks as opposed to the whole brick at once) to ground up Oreos.
Using electric hand mixer, blend Oreos and cream cheese until thoroughly mixed - you shouldn't see any white from the cream cheese and it should be a thick pasty consistency.
Chill "dough" in refrigerator for half an hour for best results in next step.
Once chilled, roll peices of dough into small balls and place on a foil covered cookie sheet.
Chill balls in refrigerator for 15 minutes.
Take cookie sheets with balls on them out of fridge. Melt CandiQuick in microwave per package instructions. Leaving the melted chocolate in the tray provided, use a spoon (I use two) to take the balls from the cookie sheets, drop them one at a time in the melted chocolate, cover completely with chocolate, and return to cookie sheet. Cover all balls with the melted chocolate.
Chocolate hardens quickly but chocolate balls should be placed in refrigerator for at least one to two hours prior to serving for best results