So, bright and not-so-early this morning I checked in with my people online and found a reference to a lot of cookie baking that happened yesterday.  One of the delights was called Oreo BonBons.  Curious, I inquired about the particulars, got a quick rundown of how they’re made, then did a bit of Googling to scare up a recipe; there are plenty of them online.  The ingredients are simple but figure on the better part of a day before you can sample a complete one.

These are the ingredients.  Shoot me.

1 package Oreo cookies (I used the ones with the mint-flavored cream filling)

8 ounces cream cheese (I used regular; I understand you can also use the reduced fat version)

1# of fake chocolate - call it what you wish - for dipping

Crumble the cookies (all of them) into a food processor workbowl and process until they’re crumbs.  Add the slightly softened cream cheese and process until it’s a thick black mass of “dough.”  (That’s the consistency.)

Chill the mixture for at least a couple hours.

I got to use my new little scoop that I was going to use for the truffles I decided not to make.  It’s pretty cool and only cost me $10 at Le Gourmet Chef at the Mall of America.  Woo-hoo!  Form balls about 1” diameter and set them on a parchment-lined sheet; chill well.  I put them in the auxiliary freezer (the garage) for a couple hours. 

Melt the fake chocolate (don’t look at its ingredients) however the package instructs, I suppose.  Mine came in a 24-ounce package of 12 blocks of the stuff.  I used 8 blocks  to start with, putting them in my trusty 2-quart Pyrex mixing pitcher and nuking at 50% power for 3 minutes, then I stirred it smooth with a chopstick.  Clever, eh?

I pulled out and polished up my dipping fork that’s not a fork.  I’ve had this copper-handled “fork” for many, many years.  I used it a lot 30 years ago when I made a boatload of different dipped candies.  This one has a plain round loop on the end of it.  It’s pretty cool.  Looks pretty when it’s shined, too.

Dip the Oreo balls into the chocolate coating (code talk for fake chocolate) and set them on a piece of parchment.  I think that having a cold baking sheet under the parchment is A Good Thing – I think it hastens the setting up of the coating (code talk for fake chocolate).

Store them in a tightly covered tin in the refrigerator. 

These suckers are as rich as you think they are and I believe there is a serious barf potential if you eat too many (more than two) at one sitting.  Coffee would be a nice accompaniment. 

There you have it.