OREO BALLS CHRISTMAS RECIPES

Steps:

• Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
• Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes. 
• Melt the white and bittersweet chocolates separately in double-boilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days. 

Steps:

• Use a food processor to crush cookies into fine crumbs.
• Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and and salt and stir until evenly combined.
• Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet.
• Freeze until slightly hardened, about 30 minutes.
• Dip frozen balls in melted chocolate until coated and return to baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes.