Prep Time: 50 mins
Cook Time: 0
8 oz package of cream cheese
1 package of Oreo cookies
3 packages of Baker’s Premium White Chocolate Squares
1. Crush the Oreo cookies in a gallon ziploc bag (a mortar and pestle works well too). The more finely crushed, the easier it is to form the balls. Mix cream cheese and oreos together in a bowl or in the bag. Using your hands, roll into balls, place on cookie sheet, and put in freezer for 20 to 25 minutes. While rolling the balls, if the mixture starts to stick to your hands instead of balling up, try putting the mixture in the freezer for 5-10 minutes and try rolling after it firms up a little. Another trick is to rinse the chocolate residue off your hands every so often before rolling the next bunch.
2. Melt two packages of Baker’s Premium White Chocolate squares in the microwave (see footnote tip below for melting chocolate). Dip balls in white chocolate, put on foil lined cookie sheet and put back in freezer for 10 to 15 minutes (until chocolate is hard). Can be stored in refrigerator after that. Will also do okay without being refrigerated but they are better cold.
Cook the white chocolate in the microwave, no more than 2 full bars at a time, for 45 seconds for each bar. If you need to melt more chocolate, make sure to wash out the dish completely before microwaving the next bar(s). If it burns (brown, crumbly or grainy rather than smooth) there’s no saving it.