Oreo Bon Bons Recipes

Steps:

• 1. Cream the cream cheese until fluffy. Add crushed Oreos and mix together well. Add splash of vanilla. Line 2 cookie sheets with waxed or parchment paper.
• 2. Using a cookie scoop or large spoon, form balls of the mixture and place on the cookie sheets, 1 inch apart. Refrigerate bon-bons until hardened in texture.
• 3. Melt candy coating, either over double boiler or in microwave, stirring after each 30 seconds of microwaving, until smooth. Using a large spoon, dip the Oreo balls into the chocolate, evenly coating and placing on lined cookie sheet again.
• 4. Allow all Oreo bon-bons to set. Garnish as desired. ( I have done all sorts of different versions: drizzle with white chocolate, sprinkle with cocoa, powdered sugar, or finely chopped nuts.

Steps:

• Place oreos in the food processor & pulse until roughly chopped.
• Add cream cheese and process until completely combined.
• Line baking pan with aluminum foil.
• Roll into ball and place on foil.
• Place in freezer until firm.
• Melt chocolate according to directions on package.
• Dip balls into chocolate to cover, place back on foil.
• Melt chips according to package.
• Pour melted chips in ziplock bag and cut the top off one corner.
• Drizzle with the melted chocolate chips as desired.
• Let chocolate set and serve.

Steps:

• Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin.
• Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
• Chill until cold in refrigerator.
• Roll dough into balls about the diameter of a quarter.
• Chill again in freezer.
• Melt white chocolate in a double boiler or small crock pot for dipping.
• Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold.
• Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
• These are best eaten cold or frozen, so store in refrigerator or freezer.
• Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.

Steps:

• 1. Place oreos in the food processor & pulse until roughly chopped (or a blender is fine)
• 2. Add softened cream cheese and process until completely combined. (Or use a mixer once the oreos are all chopped up) Make sure the cream cheese is soft and then cut it up as added it to the Oreo mix. If you don't have a food processor you can use a mixer and it takes a little more work.
• 3. Roll into balls and place on wax paper. (I use a melon baller that works like an ice cream scoop)
• 4. Place in freezer until firm.
• 5. Melt chocolate according to directions on package.
• 6. Using a toothpick dip balls into chocolate to cover, place back on wax paper
• 7. Place in freezer to harden. Eat and enjoy
• 8. You can also do White chocolate and use Melting Chips and follow these directions for melting chips: 1. Melt chips according to package. 2. Pour melted chips in ziplock bag and cut the top off one corner. 3. Drizzle with the melted chocolate chips as desired. 4. Let chocolate set and serve.
• 9. You can use the almond bark or you can use the one in a red package I think called candies which comes with a tray you can microwave in. Makes it easier but the almond bark is less expensive.

Steps:

• Bon Bons
• Finely ground Oreo Cookies in food processor. Put cookies and cream cheese in large bowl and mix thoroughly until no cream cheese shows.
• Form 1- 1 1/2" balls using a melon scoop. Sometimes I have to roll them a little between my hands to make smooth. Place on cookie sheet lined with wax paper. Chill in freezer for as long as it takes to prepare chocolate coating.
• COATING
• Melt chocolate in non stick pot or double broiler with 1-2 tsp. of shortening over low heat. Take bon bons out of freezer and dip each in chocolate. Lift out with fork and place back on wax paper and chill. Repeat with white chocolate.

Steps:

• Crumb Oreo Cookies in food processor. Pour crumbs in large bowl. Beat in little chunks of the softened cream cheese and milk. Beat until you have a thick paste, about 3 min.
• Roll into 1 inch balls. Place in freezer for 1/2 hour.
• Melt almond bark. Dip cold Oreo Balls into melted chocolate and place on wax paper. Place in fridge for 1 hour to cool and then enjoy. Must keep in fridge because of cream cheese.

Steps:

• Grind all the cookies in a food processor. Mix in the softened cream cheese. Roll out small balls of the cookie and cream cheese mixture and set in the refrigerator for a couple hours. Dip them in melted white chocolate, then chill in the frig again until chocolate is firm.