Oreo Bon-Bons

I don’t have a food processor, but if you do (lucky you) you can do this entire recipe in it! First, take 1 of the 3 rows of cookies and process them in the blender until they look like sand. Pour them into the mixer bowl and repeat with the remaining cookies, one row at a time, otherwise they will not get to the right consistency for you.

Once the cookies are completely crumb-y (is that a word?)
put them into the mixer (unless you are using a food processor). Then add the softened cream cheese. Mix until combined.

Roll the mixture into 1″ balls and place on a wax paper-lined tray. Place in the fridge to cool for about an hour.

Prepare your almond bark according to package directions. I used the microwave directions on the back of the package and that method worked just fine. The only thing I recommend changing is doing half of the almond bark at a time, instead of the entire package. It is difficult to reheat without drying it out, and you CANNOT thin this with water or milk!

I used two forks. I dipped the ball into the almond bark with one fork and then pushed it onto the wax paper with the other fork. You don’t have to stab the balls, just scoop them up.

Once the almond bark is set, you can do the chocolate drizzle. Place 1/2 of the chocolate bar into a baggie, seal it shut. Put some hot water into a coffee mug (microwave it if needed, but my tap water does the trick).

Then set the baggie, with the top hanging over the side, into the cup of water.

When the chocolate is melted, poke a pin sized hole into the corner of the bag, and then let it drizzle over the bon-bons in a back and forth pattern. Repeat with the remaining half of the chocolate bar, if needed.

Refrigerate until chocolate is set and serve!