Only 3 ingredients! Thanks to Grandma Bev for her Chocolate Oreo Balls recipe, which led to this slightly altered version. She made some for the holidays and nobody could eat just one. I changed it up only because I love dark chocolate.
1 package (8 oz.) cream cheese, softened
1 package (16 oz.) Oreo cookies, crushed (I used a store brand and it was about 40 cookies)
12 oz. dark chocolate bark/bar, chopped (I used 4 packages of “Endangered Species Natural Dark Chocolate with Espresso Beans” which donate 10% of net profits to endangered animals)
- Using a blender or mixer, mix the cream cheese with Oreo cookies.
- Roll into about 1-inch balls, using wax paper to set them on if you need to
- Chill for at least 30 minutes
- Melt the chopped chocolate bars or bark in the microwavable bowl, 1 minute at a time, stirring occasionally
- Using a toothpick or two spoons, roll the balls in the melted chocolate to coat. Set aside on wax paper or on a wire rack
- Chill again for at least 30 minutes, the longer the better. Serve cold or room temperature.
As she calls it, “The best job I’ve ever had,” Liberty Duncan (pictured far right) takes full pride in working in a restaurant. Sous Chef in-training, Liberty falls under the wing of Darin, the owner of Boccata Deli & Market in Centralia, WA (a Mediterranean restaurant with a warm, European-style feel). Darin has taught Liberty enough about cooking to have her ecstatic to be a part of our dinner party. She made Beef & Barley Stew with Root Veggies; and for dessert, a Chocolate Avocado Pie. To complement her meal, Chef Jimi brought homemade rolls and homemade croutons to top our salad. I brought drinks and made the Oreo crust in Liberty’s pie. With her experience in the restaurant, combined with some experience cooking for her family, and inspiration from her grandpa, it’s needless to say that her dinner turned out delicious.
A specialty of hers is, “Lemon Salmon with Rice and Green Vegetables. And stews. And pretty much any pasta.” So in conclusion, I think I speak for everyone at the dinner party that we’ll be having Liberty cook for us again.
Photo Credit: Chris Newhall and Aaron Deager