Ingredients
Equipment
Method
- Pulse the Oreo cookies in a food processor until finely crushed.
- Add the cream cheese and pulse until the mixture is evenly combined and holds together.
- Scoop the mixture by tablespoonfuls, roll into balls, and arrange on a parchment-lined baking sheet.
- Refrigerate for 30 to 45 minutes, until firm.
- Microwave the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, for 2 to 3 minutes total or until smooth.
- Dip each chilled center in the melted chocolate, let excess chocolate drip back into the bowl, and return it to the baking sheet.
- Immediately add sprinkles before the coating sets.
- Refrigerate for 15 to 20 minutes, until the chocolate is firm.
Notes
Chill the centers until firm so they are easier to dip cleanly. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and chocolate wafers.