Ingredients:

  • 14.3 oz Oreo Cookies
  • 8 oz full-fat block cream cheese, softened
  • 12 oz semi-sweet chocolate chips
  • 1 tbsp refined coconut oil
  • 2 oz white chocolate
  • 1 tbsp red and green sprinkles

Instructions:

  1. Place the 14.3 oz Oreo Cookies into a food processor and pulse until they become fine crumbs. Note: Any large chunks will cause the balls to crack later.
  2. Add the 8 oz softened cream cheese to the crumbs. Use a hand mixer on low speed until the mixture is dark and holds together like heavy clay.
  3. Use a scoop to portion 1 inch balls. Roll them between your palms until perfectly smooth and glossy.
  4. Place the balls on a parchment lined tray and freeze for 30 minutes. Note: This is non negotiable for a clean chocolate dip.
  5. Combine 12 oz chocolate chips and 1 tbsp coconut oil in the microwave. Heat in 30 second bursts until velvety and free of any lumps.
  6. Drop one chilled ball into the chocolate. Use a fork to lift it, tapping the edge of the bowl until the excess chocolate drains away completely.
  7. Slide the ball back onto the parchment. Note: If the chocolate is too thick, add another teaspoon of oil.
  8. Melt the 2 oz white chocolate and drizzle over the set balls. Add the 1 tbsp sprinkles while the drizzle is still tacky.
  9. Refrigerate for at least 30 minutes until the shell shatters when pressed.