I used Shannon Smith's Oreo Cookie Ball recipe but used Andes Peppermint Crunch instead of the Almond Bark. With the little bit of crunch, it tastes like another version of Peppermint Bark.
andes peppermint crunch baking chips (seasonal)
red sugar sprinkle, crushed candy cane for decoration-optional
1Using the food processor, crush the pack of Oreo cookies until dirt-like. Add Neufchatel Cheese to make into dough. It will appear wet.
2Roll the dough into bite-size balls and place on parchment paper. Put in the refridgerator for 15min.
3Place Andes Peppermint chips in ceramic bowl and microwave until melted smooth. It will turn pink. Add some shortening to thin out if needed.
4Place each ball on a fork and pour the melted peppermint mixture on top using a spoon. Tap off excess, then place on parchment paper using a knife. Sprinkle with Red Sugar before coating hardens.