Need a go to item for the holidays that take under an hour and no baking? That’s what I thought.
Every year I host a cookie swap (click on the link to read all of my secrets) in December and these are the most sought after item that I serve. I rarely put them into the swap because everyone wants to eat them on the spot! They are far more assembly than baking, so they are great ones for in a pinch. The hardest part is the dipping, which is more confidence than skill. Plus, once you put on the contrasting drizzle, you hide any imperfections!
If you need them to be gluten and dairy free, you can use the Kinni-Toons chocolate sandwich cookies from Kinninnick Foods and Kite Hill “cream cheese”. If you use the Kite Hill, do not soften it, it’s already soft enough from the container. Then for the dipping chocolate you can use two packages of dairy free chocolate chips and melt them slowly in the microwave with two tablespoons of oil. I’ve not found dairy free white chocolate, so you could just crumble extra sandwich cookie crumbs on the top of them to some added pizzazz or you could sprinkle powdered sugar on them right before the chocolate hardens completely.
- 1 packet Double Stuff Oreos (For gluten free I use the Kinni-Toos from Kinninnick Foods)
- 8oz Cream cheese, softened (For dairy free I use Kite Hill)
- 1-2 packet Milk chocolate candy disks (For dairy free substitute two packages of chocolate chips and 2 T. oil)
- 1/2 packet White chocolate candy disks (For contrasting drizzle)
|In a food processor, pulse the sandwich cookies until they are coarsely ground. Then add the cream cheese and blend until well combined.|
|With a teaspoon or a small ice cream scoop, scoop out a small amount and roll into balls putting them onto a cookie sheet. Once they are all rolled out, put them into the freezer until firm. About 20-30 minutes.|
|While the balls are in the freezer, melt your chocolate disks in the microwave. For one package I put them in for 1 minute and then stir. If they aren't completely melted, continue to microwave and then stir in 20 second increments. If you are using chocolate chips instead, put them into a microwave safe bowl and stir in 2 tablespoons of oil. Microwave at the same time/increments until smooth.|
|Throw 2-3 balls into the chocolate. Use a fork to turn them over and coat them. Then take them out one at a time--tapping the fork on the side of the bowl to remove the excess and then place them onto foil or waxed paper with the flat sides down.|
|Once complete, melt a small amount of white chocolate and then with a fork, fling the fork side to side over the bon bons for a contrasting drizzle. The less precise, the better it looks!|