(1 pkg)8 oz cream cheese, room temperature
1/2 tsp. vanilla extract
1 lb milk chocolate
1/2 lb white chocolate
1. Using a food processor, grind cookies into a fine powder. With a mixer, blend cookie crumbs with cream cheese and vanilla until well blended (no traces of cream cheese)
2. Roll into small balls and place on a wax-lined cookie sheet. Refridgerate for 45 minutes.
3. Line 2 cookies sheets with wax paper. In a double-boiler melt the milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of the chocolate and let excess chocolate drip off. Place on lined cookie sheets.
4. In a seperate double boiler, melt white chocoate. Using a fork, drizzle white chocolate over balls. Let cool.
5. Store in airtight container, in refridgerator.
This recipe was on Food.com
*As you can see by the picture, I reversed the order of the chocolates. Dipping first in white and drizzling with milk chocolate. After reading a lot of comments about this recipe online, I decided to used almond bark instead of the chocolate. I found it very difficult to work with and would try the chocolate next time instead. Suggests on the recipe also said to try different extracts, or different flavors of oreos (they make peanut butter, and mint ones for sure). I think the mint would be good and may consider trying them again. The recipe also suggested that instead of dipping them, to roll them in candy sprinkles, or cocoa powder, etc.
One of my student's parents made something like this for me once and man were they delish! I'll surely be trying this one sometime. Good job. :)
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