provided by Brenda Wilson
Brenda Wilson and her family love to make Oreo Bon Bons each Christmas. “We got this recipe from friends when [my husband] was in medical school,” she said. “We have been making them every year since as the start of our holiday treat making.”
- 1 (14.3 oz) bag of Oreos
- 1 (8 oz) package of cream cheese, softened
- Dark or white chocolate wafers for dipping*
- Red or green Food coloring (optional)
- Place a cookie sheet in the freezer to let chill.
- Use a food processor to finely crush the entire bag of Oreos.
- Mix the softened cream cheese and crushed Oreos together to form a dough. Roll into balls, and place on a cookie sheet with a silpat mat (or parchment paper). Place them in the freezer for a few minutes, up to a day or two, covered with tin foil.
- Let balls thaw for 5 minutes before dipping.
- Working in batches, Melt 1 to 1-½ cups of one variety of chocolate wafers in a microwavable bowl. Start by microwaving for 30 seconds, stir, then continue to melt in 15 second increments until chocolate is smooth.
- Using a toothpick, dip an Oreo ball into the melted chocolate, using a spoon to completely cover it. Place on chilled cookie sheet and carefully twist toothpick out. You can also hold the ball a few inches above the pan and let gravity help it drop. If that still doesn’t work, use another toothpick to help push down the dough to release the toothpick.
- To hide the whole the toothpick left, using a clean toothpick swirl a little extra chocolate over the top and voila, no more hole!
- Melt more chocolate in 1-½ cup increments as needed.
- Place bon bons in freezer to let chocolate harden.
- Melt ½ cup of the other color of chocolate in the microwave for 30 seconds. Stir, then microwave in 15-second increments until the chocolate is smooth.
- Drizzle the other color of chocolate over the bon bon. You can either use a Ziploc bag with the tip cut or dip a spoon in chocolate and quickly drizzle back and forth over the bon bon.
- Place in freezer until chocolate is firm. Once chocolate has hardened, you can store these in an airtight container in the freezer for up to 3 weeks.
- Let bon bons come to room temperature before eating.
*Ghirardelli melting wafers are my favorite, but almond bark works well, too.