Inside Out Oreos

This is, hands down, the item I make the most and the recipe I give out the most. It is technically not baking because it doesn't require baking. [Duh.] But is one of the most time consuming things I make. It can take up to two hours just to make the "dough" but the results are delicious.

I make inside out Oreos [or Oreo truffles as they are sometimes known as] for just about every family event. Christmas? Inside out Oreos. Thanksgiving? Inside out Oreos. Easter? Yeah, I think you get the idea. I got this recipe from a co-worker of my mother's who had given them out as presents one year for Christmas along with the recipe written down. It's very simple to do, just a pain in the butt.

Inside Out Oreos

Ingredients:

1 package of Oreos [or any store-brand chocolate sandwich cookie]

1 package of cream cheese, softened

1 tablespoon of vegetable oil [per batch of chocolate chips]

1 large package of white chocolate chips

Instructions:

In a food processor [or blender since I don't have one of those], crush the entire package of Oreos until it resembles coarse sand and place in a large bowl. It will take you a few minutes to do this because you can only fit so many Oreos in a food processor.

Mix in the package of soften cream cheese, using a fork until there are no dry crumbs left and you don't see any cream cheese. This will take awhile to do because you have to make sure there aren't any crumbs. I always make my mom take at least a 2 minute stint because my forearms get tired after awhile. The only positive thing about doing this in the summer is that it takes less because it gets softer, faster. That's also the worst thing about it.

Using the bigger side of a melon baller [that's what I use to make them about the same size], scoop up some of the dough and roll into a ball. Place the ball on a cookie sheet lined in foil or parchment paper. [Trust me, you'll thank me later. Less mess and easy removal.] Repeat until all the dough is gone. If you're doing this in the summer, it will be kind of a mess. Place the completed dough balls in the refrigerator for 30 minutes.

Fill a microwave-safe glass bowl about half way with the white chocolate chips. Pour in 1 tablespoon of vegetable oil. This prevents the white chocolate from burning and becoming pasty and unusable. White chocolate isn't real chocolate so it doesn't melt the same way milk or semi-sweet chocolate will. Stir the contents to make sure the chips are covered. Put the bowl in for 10 second incraments until the chocolate is completely melted. You may have to make two or three batches of chocolate depending on how much you're making.

Once the chocolate is completely melted, use a fork to gently place the dough balls into the chocolate. Do not stab the dough with a fork. Once completely covered in white chocolate, let the excess drip off and place back onto the foil-covered cookie sheet. After all the cookies are covered, place them in the refrigerator for the chocolate to set.

If you want to dye the white chocolate, use powdered food coloring. Water-based food coloring will make the chocolate pasty.

Before being covered in chocolate

One of my cousins made them as table place settings for her wedding, but that's what they look like with the chocolate. Enjoy!