Saturday, December 27, 2008
Oreo Cookie Bon Bons
I have been making these bon bons every year at Christmas time for almost 5 years now. They are really easy and everyone seems to love them. These are great to make for a cookie exchange or even to give to people as gifts.
The only thing you have to remember is to keep them in the refrigerator until you want to serve them. If they get to room temperature they will get mushy.
1 package oreo cookies
1 package cream cheese
1-2 bags of your choice chocolate chips (Every year I use a different type of chocolate chip ~ sometimes it's semi-sweet, sometimes it's dark chocolate - sometimes it's a mixture of whatever I have in my pantry!)
1 package of white chocolate morsels
(you also need wax paper, a bit of paraffin wax & tooth picks)
Process oreo cookies in a food processor until finely ground. You may have to do this in a few batches. Add cream cheese (wash your hands) and combine cream cheese with the oreo cookies with your hands. Yes it does get a bit messy.
Wash your hands again after the cream cheese is completely combined. Roll the mixture into balls then place in the freezer until frozen. I usually keep them in the freezer overnight. When rolling the balls make sure they are not too big - bite size work great as these are very rich.
After the bon bons have been frozen through melt your chocolate in a double boiler. I add a square of paraffin wax to the chocolate as it's melting. The wax helps the bon bons set nicely. You don't have to add this if you don't want to.
Once your chocolate has melted you can start dipping the bon bons. I normally use tooth picks for this but this year found that wooden skewers work great and make much less of a mess. Set up a cookie sheet (or some flat platter that will fit in your refrigerator) covered with a sheet of wax paper close to where you are dipping the bon bons.
Place the tooth pick or wooden skewer into one of the bon bons. Dip it into the chocolate until completely covered.
Tap the tooth pick on the side of the double boiler until there are no more "gobs" of chocolate on the bon bon.
I would say tap 10 times or so.
Place on the wax sheet and use another tooth pick to help get the bon bon off your skewer. There will be a hole in the top of the bon bon from where the skewer came out.
Place a white chocolate chip on top of that hole while the chocolate is still wet and viola! You have a perfect pretty little bon bon! If the chocolate has started to harden you can put a little bit of the melted chocolate on the bottom of the white morsel then place on the bon bon.
Repeat this process until your cookie tray/platter is full of bon bons. Place the tray in the refrigerator until the chocolate is set then you can place in a container of your choice but keep them in the refrigerator.
Side note - you may have to put the undipped bon bons back in the freezer for a bit if they start to soften. You'll notice they will start slipping off the tooth pick - that means they need to go back in the freezer.