Recipes

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper.

In double-boiler, melt milk chocolate.

Dip balls and coat thoroughly.

With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.

Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

Store in airtight container, in refrigerator.

I have even popped these in the freezer and they did fine!