1.5cupswhite melting chocolate(12 oz. candy melts)
sprinkles for decorating
Instructions
Place the cookies in the processor and pulse until crumbled completely. Then add the softened cream cheese in a few chunks. Pulse again until you get a smooth, sticky "dough."
Place the dough in the refrigerator (or freezer) for at least 30 minutes. This makes it much easier to work with and will keep the sticks in place when you are dipping.
After the dough has chilled, melt the candy melts according to package directions. Take a tablespoon or so of dough and roll it into a 1" ball in the palms of your hands.
Insert a lollipop stick in the center of the ball and then dip it into the chocolate, completely covering the cookie filling. Place the dipped cookies on a wax paper lined cookie sheet for decorating.If the stick doesn't seem to be staying in place, dip the end of the stick in the melted candy, press it back into the Oreo ball and place back in the refrigerator for a few minutes to harden. Then continue to dip as directed.
If you don't want to use lollipop sticks, set the cookie balls on a fork and dip completely in the melting chocolate. Shake off the excess and place on wax paper to set.
Sprinkle immediately with your decorative sprinkles and then let the candy coating set. Keep chilled in the refrigerator until ready to serve.
Notes
Do NOT skip the chilling step. You will have a crumbly mess if you try to dip the cookie balls before they are cooled. If you are in a hurry, use the freezer instead of the refrigerator.Store in an airtight container and keep refrigerated so the chocolate coating doesn't get too soft. Customize with any color candy melt and sprinkles!