This is a major hit at my house! Made them for Christmas and also for my mother on Mother's Day! Hint: when mixing Oreos and cream cheese, do it with your clean hands! Store remaining Oreo balls in a covered container in the refrigerator.
Ingredients
- chocolate sandwich cookies (such as Oreo®): 1 pack (14 ounce pack, crushed)
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- vanilla-flavored almond bark: 1 pack (12 ounce pack, or as needed)
Metric Conversion
Stages of cooking
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Line a baking sheet with parchment paper.
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Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
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Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
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Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
