1packageGolden Oreos14 oz or 16 oz, either is fine
8oz.container Brown Sugar & Cinnamon cream cheesesee notes for more info
12ounceswhite almond bark6 (2-ounce) blocks, see notes for using white chocolate chips instead
Instructions
Blitz the Oreos in a food processor until they are fine crumbs. Add the cream cheese and process until it comes together and forms a large ball. Transfer to a bowl.
Scoop with a medium cookie scoop (1.5-2 Tablespoons) into balls and set on a plate. Once finished, transfer to the fridge to chill. The reason to chill them is so that they don’t release a bunch of crumbs into the melted almond bark later.
After the cookie balls have chilled, melt the almond bark according to package directions. Stir well so it is nice and smooth. Dip the cookie balls into the melted almond bark and coat thoroughly, tapping your fork to get excess off. Place onto a piece of parchment paper, add sprinkles to top and allow the coating to set up. I did about 3 at a time then sprinkled. By the time you finish all the balls, the coating should be pretty much set up.
Transfer to a covered container and keep in the fridge until ready to eat.
Notes
If you prefer white chocolate chips rather than almond bark, heat up a ratio of one cup of chips to 1 tablespoon shortening to create a smooth chocolate glaze. For this recipe you will need 2 cups of chips + 2 Tablespoons shortening.For the cream cheese, at Walmart I’ve seen the store brand (Great Value) of the brown sugar cinnamon cream cheese. Philadelphia also makes a similar style as well. If you had to make your own, blend softened cream cheese with sugar and cinnamon to your taste preferences.