I have seen this recipe make rounds in the blogsphere a number of times; and I've always wanted to make it but never really had the right occasion. I'm starting to bake all of my cookies for the tins I hand out to clients & friends at this time of the year and thought they would be PERFECT to go in.
The first part is really easy, but I will warn you that the dipping in chocolate part can be tricky. I had my sister Tracey, a baking expert with me, and it was still a lot of work! Make sure you have parchment-paper lined baking trays for the balls to chill on and for the extra chocolate to drip off.
We did two variations: OREO, and peanut butter. Just substitute a box of cookies to change the flavour, everything else can stay the same!
1 pkg (350g) OREO cookies, finely crushed (save 1 tbsp for decoration)
1 pkg (250g) cream cheese, softened (leave out at least a few hours)
1 pkg (8 squares) Bakers semi-sweet chocolate, melted
1. Mix cookie crumbs and cream cheese until well blended.
2. Form into small balls (about 1") Should make about 35-45.
3. Place balls in fridge for 1 hour to firm/chill.
4. Melt chocolate squares as directed on package (in microwave)
5. Dip balls in chocolate, place on baking tray lined with parchment paper. Decorate with some reserved crumbs or sprinkles. Place in fridge for at least 1 hour - preferably 2.
Source: Kraft Canada