Renee Firos of Bellingham says the dipping is the most challenging part of this recipe. She says she uses dipping tools from a kitchen store, but a spoon and fork can be used to tap the excess chocolate off the coated balls.
It is one of many recipes that her mom has written down on little pieces of paper and mailed to her over the years.
"We like to come up with different combinations just to keep the family guessing," she says. She makes these year-round with chocolate almond bark, Peanut Butter Oreos, Mint Oreos, Double Stuff Oreos, Golden Oreos and regular Oreos. She adds that if you use white chocolate, for dipping you will need to dip the balls twice.
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2 packages Candy Cane Oreo Cookies (seasonal, not peppermint)
1 brick cream cheese, softened
Wilton's Candy Melts, in candy cane colorburst
Place cookies in a blender or food processer until they become very finely crushed.
Place the crushed cookies in a bowl with the softened cream cheese.
Mix well. You should not be able to see any cream cheese.
Place parchment or wax paper on the counter.
Take a tablespoon of mixture and roll into a ball and place on the wax paper, continue until mixture is gone.
Let the balls set for a couple of hours to get a little firm.
Melt Candy Melts in microwave safe bowl on medium power for 2 minutes or until melted.
Dip one ball at a time until all have been coated with candy cane colorburst.
Let sit for 2 to 3 hours and then place in container and place in refrigerator overnight.