Oreo dessert balls make a nice gift or a delicious addition to any party tray. They can be decorated to match any occasion. Most recipes call for 8 ounces of cream cheese. I only use 4 ounces because I want my Oreo dessert balls to be firm enough to dip in the coating and not turn into little mud balls while setting out on trays in heated rooms. I also like to use bark for the coating instead of chocolate chips. The bark gives a harder shell to hold the shape of the cream cheese cookie filling.
In a food processor crush the Oreo cookies until crumbly, doing one sleeve at a time.
Empty the Oreo crumbs into a mixing bowl; add the cream cheese to the Oreo crumbs.
Using the paddle on a large mixer, mix the cream cheese and Oreos on low to medium speed until well blended. It will look like mud….not to worry.
Shape the Oreo mixture into small walnut size balls about 1 inch. Place them on a cookie sheet lined with waxed paper. Put the sheet of oreo balls in the freezer for about 30-60 minutes.
You can either coat the Oreo balls all white, or all chocolate, or a combination of half and half.
In a double boiler or make shift double boiler, melt the chocolate.
Using a tooth pick, dip the Oreo balls into the melted chocolate; gently shake excess coating off. Set dipped oreo balls on a cookie sheet, and gently twist the tooth pick out. Continue until all the Oreo dessert balls are coated.
After you have finished coating, you can drizzle some melted chocolate or white bark over the balls, or leave them plain. Chill in refrigerator to set the chocolate.