From the kitchen of Joyce Lohman
1 pckg Oreos (20oz)
1 pckg cream cheese (8oz), softened
15 oz white candy coating
12 oz chocolate candy coating
Place the cookies in a blender OR food processor cover & process until finely crushed.
In a small mixing bowl, beat cream cheese & crushed cookies until blended.
Roll into 3/4″ balls.
Cover & refrigerate for at least 1 hour.
In a small saucepan over low heat, melt white candy coating, stirring until smooth.
Dip half of the balls to completely coat.
Melt chocolate candy coating & dip remaining balls.
Place on waxed paper until hardened.
Drizzle white candies with remaining chocolate coating & chocolate candies with remaining white coating.
Store in refrigerator.
NOTES
- I didn’t use white chocolate in the batch photographed.
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