Oreo Bonbons

OH I love Christmas time and I especially love the TREATS!  This may be a little early for Christmas baking, but now you can add this to your list of things to make.

My friend Jodie shared this tasty recipe with me years ago.  It is now a Christmas tradition for us to make them each year to take to friends.  I love how they look.  Their presentation is beautiful and they really aren't too much work.  Plus, what could be better than Oreos, cream cheese and chocolate?  Honestly!  This year I took them to a cookie exchange for church, so maybe for Christmas I will have to try a NEW cookie...uh, we'll see.

Oreo Bonbons
1 bag of Oreos
8 oz package of cream cheese
1 pkg of dark or white chocolate almond bark

Finely crush whole bag of Oreos. A rolling pin and plastic bag works or you can put the Oreos in a food processor or blender, which I think is easier. Soften cream cheese (microwave or set at room temp. before use).  

Put a cookie sheet in the freezer to get it nice and cold. This is a great way to keep the balls together. Now mix the softened cream cheese and crushed Oreos together to form a dough.  Roll into balls, placing them on the cold cookie sheet and then freezing them for just a few minutes.

Once they are cold and hard, melt the chocolate (white or dark) and pull out the bon bons from the freezer.  Using a toothpick, dip each ball into the melted chocolate (or spoon it on). To hide the hole the toothpick left, get extra chocolate (whichever color you used) and make a swirl on top of the bon bon with the toothpick. This makes it look pretty and also hides your hole. Once you have dipped your bon bons, put back in freezer until frozen (I usually let it sit for about an hour just to get them nice and firm).  When you are ready to drizzle the other color of chocolate on the bon bon, pull them out of the freezer. Melt the different color of chocolate and place melted chocolate in a ziploc bag.  Cut a small hole in the corner and drizzle over bon bons.

I like to refreeze them again just to make sure the chocolate sets.  After about 30 minutes you can get them out and eat them or keep them in the freezer for later use. They do taste best when at room temperature.

 NOTE: This last time I made them, I used semi-sweet chocolate chips because that was all I had and it worked great.  I also used Bakers white chocolate squares instead of Almond bark and they worked great.  I did add a little vegetable oil before I heated both kinds of chocolate to help make them a little more smooth. 

Note: If you are going to eat them within a day or two, you can store these at room temperature, They can be served immediately or put in the freezer for a frozen treat later.