Everyone that knows me, understands that I go for home-baked treats. Most store-bought things simply don’t interest me. Unless it’s Oreos. Gray has an affinity for Oreos too. About a week or so ago, we were at Sam’s Club. We were going to check out when Gray spotted an extra-large box of Oreos. “Please. Please. Please,” he begged. “Can we get a box?” Clearly I caved.
When I glanced at it, I thought it was the single-serve packs. Okay. These will work for packed lunches and such. Actually no. It is 10 sleeves of 13 cookies each. That’s 130 Oreos. What in the world am I going to do with 130 Oreos? Make something out of them, of course.
- 1 package of 36 Oreos, finely crushed
- 1 8 ounce package of cream cheese at room temperature
- 16 ounces of semi-sweet or milk chocolate, depending on your taste
- 2 ounces of white chocolate
Mix the cream cheese and cookie crumbs until well blended. Shape into balls. I use a little cookie scoop. It makes the whole thing go faster, and they all turn out the same size. Place on a cookie sheet lined with wax paper. Freeze until firm.
Melt your chocolate. I melt mine in the microwave on 50% power in 30 second increments, stirring after each, until it reaches the desired consistency. Sometimes, if it’s too thick, I thin it out with a tablespoon or two of melted Crisco.
Using 2 forks, dip the truffles in the chocolate, letting the excess chocolate drip back into the bowl before placing the truffle back on the cookie sheet. Let them sit until firm.
To garnish, melt the white chocolate and pour it into a ziplock bag. Again, if it is too thick, add melted Crisco. You’ll want this to be pretty thin. Cut off the tip and drizzle the white chocolate over the top.
These things are just like cakeballs – dangerous. It’s so easy to pop one in your mouth every time you walk by the plate. Before you know it, you’ve eaten 5 within a matter of 20 minutes. Not that I’ve ever done that before.