- 36 Oreo sandwich cookies
- 8 oz cream cheese, softened
- 3 Ghirardelli white chocolate baking bars (4 oz), melted
Crush cookies to fine crumbs in a food processor. Add cream cheese and process until well blended with cookie crumbs. **Roll into 1 inch balls and dip into melted chocolate. Place them on a wax paper covered sheet cake and refridgerate until firm, about one hour. Store leftovers, covered, in the refridgerator.
** Next time I will put them in the fridge before dipping them in the chocolate. I think that will be much easier!
Modified from: All Recipes