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)


  1. Place a cookie sheet in the freezer to let chill.
  2. Use a food processor to finely crush the entire bag of Oreos.
  3. 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.
  4. Let balls thaw for 5 minutes before dipping.
  5. 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.
  6. 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.
  7. To hide the whole the toothpick left, using a clean toothpick swirl a little extra chocolate over the top and voila, no more hole!
  8.  Melt more chocolate in 1-½ cup increments as needed.
  9. Place bon bons in freezer to let chocolate harden.
  10. 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.
  11. 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.
  12. 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.
  13. Let bon bons come to room temperature before eating.

*Ghirardelli melting wafers are my favorite, but almond bark works well, too.