Ingredients:

  • 36 OREO Cookies, finely crushed
  • 8 oz Neufchatel cheese, softened
  • 12 oz Dark chocolate (70% cocoa), melted
  • 1 tbsp Coconut oil
  • 2 oz White chocolate, melted

Instructions:

  1. Pulverize the cookies in a food processor or zip-top bag until they reach a fine, sand-like consistency.
  2. Fold in the softened Neufchatel cheese using a spatula until a uniform, dark cocoa paste forms with no white streaks.
  3. Scoop roughly 1 tablespoon of dough and roll between palms, gently squeezing the sides to create a football shape (prolate spheroid).
  4. Place the shaped balls on a parchment-lined tray and chill in the freezer for 10–15 minutes until firm.
  5. Melt dark chocolate and coconut oil in 30-second microwave bursts until glossy.
  6. Using a fork, dip each chilled ball into the dark chocolate, lifting and tapping the fork to remove excess chocolate.
  7. Let the dark chocolate set completely in the fridge for 15 minutes.
  8. Use melted white chocolate in a piping bag to pipe one long vertical line and 3–4 short horizontal lines for the laces.