My son asked me to make Inside-Out Oreos the other day. Actually, ask is too subtle. Begged is more like it.
I was sitting at the kitchen table, making my weekly grocery list. He leaned over my shoulder, scanning the list for the ingredients for his favorite holiday cookies. When he didn’t see them, he poured on the charm.
It’s not easy for a teenager more than 6 feet tall to lean on a shorter person’s shoulder, but he gave it his best shot.
Inside-Out Oreos are a tradition at my house. They’re not technically a holiday cookie, but I tend to only make them this time of year because it was Christmas the first time I tried one. We were living in Missouri and a friend had brought over a tray of cookies, which had about 12 of these white-chocolate ball things on it. My husband tried one and said, “You have got to try this!”
After three days of baking up a storm of my own, I was upset that he was eating someone else’s treats. So I declined.
Looking back, it was silly of me to take offense.
By the time I finally tried one of the cookies, there were only two left. After one bite and I understood why my husband was so insistent I try one. I ate the last one and immediately grabbed a pen and a piece of paper to write down the recipe.
Inside-Out Oreos are, quite frankly, the best cookies in the world.
They have been part of my holiday baking lineup since that first taste. My family, though, winces every time I add them to a tray of cookies for a party or to give away in gift bag for our neighbors.
Yes, they’re that good.
Crush the Oreo cookies until they are a fine powder. A food processor works best, but you can put them in a bag and beat it with a rolling pin, too. The idea is to get the crumbs as fine as possible.
Beat the cream cheese until smooth. Add the Oreo crumbs.
Roll the batter into bite-sized balls. Place in the freezer for at least 30 minutes.
Melt the almond bark according to instructions on the package. Dip each Oreo ball in the almond bark until covered.
Place the balls on waxed paper and refrigerate until ready to serve. Store in a covered container in the refrigerator for up to three days (if they last that long).
Source: Family friend