White Chocolate Bon-bons

Feel free to eat the cream, if you want.

Honestly, I wanted to make the red velvet cupcakes again. But I got some. . . Kindly dismissive answers from my dad.

He groaned aloud. “Oh please don’t.”

He was acting like I was making them for him. They’d actually be for my girls’ bible study group, but for whatever reason, he pleaded with me to spare those poor girls the privilege of seeing the Lord face-to-face before their time.

Fine. So I made my famous white chocolate bon-bons. . I got myself into a good little system too.

There are 36 cookies in a package of Oreos. As you know if you’ve read Bravery, Optimism, and Chocolate, I use a package of Oreos for this recipe. That’s the original recipe. With the white chocolate variation of the recipe I’ve made (ha, I love saying that, makes me feel so smart), I use vanilla cookies. The cheap ones. Hehe.

Funny thing about cheap cookies, you get a lot of them. So I counted out 36 to scrape the cream out of. Oh, also, as usual, take your package of cream cheese out before hand so it thaws on the counter. Ha, oh yeah, I guess I should give you the ingredients, huh?

1 Package of Oreos
1 Package of cream cheese
Meltable chocolate.

I know. Oh so hard.

Once you’ve scraped them of the cream, put them in a blender and crush them up real fine. You might have to do this periodically with little batches of cookies, dumping each batch of crumbs in your bowl at a time.

Something I’ve noticed about cheapo cookies (or maybe it’s just the vanilla ones, I don’t know) is that they’re not as moist as Oreos. Keep that in mind when you start mixing the crumbs with the cream cheese. I left out about seven-ish cookies from the 36 count. You don’t want your bon-bons to be crumbly or they won’t hold together. But at the same time, you want the inside of the bon-bons to taste like the cookie and not like cream cheese.

When it comes to combining the cream cheese and crumbs, patience is key. But if it looks like there’s chunks of crumb-coated cheese just dancing around your bowl, laughing at you, don’t be afraid to get your hands dirty. Take off your rings, and squish everything into one big mass, then go over it with your mixer again. You can do this a few times, or even smash the big chunks with a spoon. The final goal is for it all to be the same color and consistency.

Once you’ve gotten to that stage, taste it. If it tastes like cream cheese or needs to be sweeter, add more crumbs and kneed it in with your hands until it’s incorporated. Then taste it again. Not really rocket science. X-) Just be careful, you’ll start eating more than you’re actually making into bon-bons.

Start melting your white chocolate, stirring as much as you can. When it’s ready, or while you’re waiting between stirring  (be careful that the chocolate doesn’t burn), start making little balls. I make mine to be about the diameter of a quarter. But whatever floats your boat. Just don’t be crazy. You want people to come back for more, not get one stuck in their throat or something. Make it about two bites big enough.

Picture I took of them on the way to the bible study.

This is a great recipe for kids, by the way. If they want to help you in the kitchen, scrapping cookies or making little balls.

You finish by dipping the balls in the chocolate and placing them on a cookie sheet covered with waxed paper. If I’m making bon-bons for events, I like to freeze them before hand. They taste better cold. But if anything, freezing them will simply keep them from melting before the event.

You can also sprinkle them with colored sugar crystals for a little bitty crunch. Or decorate them however you like, even with left over crumbs.

See? Easy as. . well, not pie. .

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