TODAY Food Club

White Chocolate Toffee Peppermint Crunch Oreo Cookie Balls

White Chocolate Toffee Peppermint Crunch Oreo Cookie Balls

Ingredients

• 36 Oreo cookies
• 1 8 oz block cream cheese, at room temperature
• 4 oz (about ½ of a bag) toffee chips
• 1 12 oz bag white chocolate chips
• 1 tsp peppermint extract
• 1 12 oz bag milk chocolate chips
• 2 tbsp shortening, divided
• Peppermint chips, for garnishing (like Andes)

Preparation

1. In a food processor, pulse the cookies until they're crumbs.
2. Add cream cheese and toffee chips and pulse until combined.
3. Roll into balls and freeze for 30 minutes.
4. Melt the white chocolate with 1 tbsp shortening and peppermint extract on low in the microwave (50%) for 30 seconds at a time, stirring in between, until melted.
5. Do the same for the milk chocolate.
6. Dip the cookie balls in the white chocolate, drizzle with milk chocolate and sprinkle with peppermint chips.
7. Freeze for about 15 minutes. Store in an airtight container.

Recipe Tags

• Christmas
• American
• Dessert