Peggi Anne Tebben


I started making these several years ago, when my niece gave me the recipe. Her's didn't have mint in them though. I added it. I have tried about everything to coat them with. Don't do crushed peppermint! It will start to drip on you. Like, turn to water & be real sticky. I do like crushed pretzels though as a coating. It gives it a salty/sweet taste.


★★★★★ 2 votes

No-Cook or Other


  • 1 pkg
    chocolate oreo's ( not double stuff)
  • 1 (8 oz.) pkg
    cream cheese, softened

  • 12 oz
    chocolate almond bark
  • 1/4
    block paraffin
  • 1/2 tsp
    peppermint oil (adjust to your taste)
  • ·
    toppings of your choice



  1. Chop Oreo cookies in food processor until you can see no more white in them.
  2. Add the cream cheese & process until you can see no more white again & the cream cheese is fully incorporated.
  3. Form into small balls & place in fridge for about 1 hour to firm up.
  5. In a glass bowl, melt the chocolate with the almond bark by starting on 1 minute, then stirring & repeating every 30 seconds until melted. Do not over-melt or it will seize up on you. Also, never get even 1 drop of water in it, or it will seize up.
  6. Now, add the mint oil & adjust to your taste.
  7. Insert toothpick in a ball & dip into the chocolate, coating completely.
  8. Now, immediately dip the top into desired topping & place on wax paper with toothpick side down.
  9. If you would rather drizzle with a colored chocolate, omit step #8 & melt & color the drizzle & drizzle on top after they are set .
  10. Place in fridge to set good before stacking them on top of each other.
  11. These keep well, if kept in the fridge.

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