Oreo Bon Bons

I first tasted these little bits of heaven while I was at my in-laws house around Christmas time. Someone had so kindly had these on the cookie platter that they gave as neighborhood gifts, and I had my mother-in-law call them and get the recipe. The youth at our church frequently request that I make these for our activities. They're made of 3 ingredients but taste like they're made from a million bucks!

Oreo Bon Bons

INGREDIENTS:

- 1 package original Oreos, crushed

- 1 (8 oz.) package cream cheese, softened

- 2 bags white chocolate chips

DIRECTIONS:

1. In a large mixing bowl, using your hands, squeeze the Oreo crumbs and cream cheese together until you cannot see any more white from the cream cheese. It should all just look like to color of the Oreo cookies.

2. Put wax paper on the bottom of a cookie sheet. Using a mini cookie dough scooper, scoop the mixture into tiny balls and line up on the cookie she

et.

3. Put in the freezer for a couple of hours or overnight. (It is important that the cookie balls stay frozen for the next part, otherwise instead of having a nice smooth white chocolate coating, it will be a white chocolate coating mixed with black speckles of Oreo crumbs. So, you may need to do half of the next step, re-freeze them and then finish).

4. Okay, the next step is a little tricky. First of all, melt ONE BAG of white chocolate chips in a microwaveable bowl according to the package instructions. ****Important!!!! Make sure there is NO water AT ALL in the bowl when you do this, otherwise it does not melt into a smooth mixture, but rather a chunky mixture that you'll just need to throw away!!!! (I may have accidentally learned this from experience).

5. The final step is a little tricky. First, make sure the cookie balls are frozen. Using a toothpick, pick up a cookie ball and dip it in the melted white chocolate. Set it down on the waxpaper-lined cookie sheet and take out the toothpick. Immediately dip your finger in the white chocolate and "paint" over the leftover exposed area where the toothpick had been so it is all covered with white chocolate.

6. Continue covering each cookie ball with white chocolate until finished. At around the halfway mark, you'll need to melt the 2nd bag of white chocolate to make sure you have enough. (You could melt both bags at once, however, by the end of the dipping, there are sometimes leftover cookie crumbs and I prefer a fresh start to make sure the majority of them look perfectly white). Let the white chocolate harden before serving (you can refrigerate to speed up the process).