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1
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.
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2
Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
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3
Chill until cold in refrigerator.
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4
Roll dough into balls about the diameter of a quarter.
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5
Chill again in freezer.
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6
Melt white chocolate in a double boiler or small crock pot for dipping.
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7
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.
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8
Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
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9
These are best eaten cold or frozen, so store in refrigerator or freezer.
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10
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.
