Ingredients:
36 Oreo cookies
8 ounces cream cheese, softened
1 cup Reese’s Peanut Butter Cups, chopped
16 ounces semi-sweet chocolate chips
1 tablespoon shortening (optional, for smoother chocolate)
Instructions:
Crush the Oreos: In a food processor, pulse the Oreo cookies until they are fine crumbs. Alternatively, place the cookies in a large resealable bag and crush them with a rolling pin. 
Combine with cream cheese: In a large mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix until fully combined and smooth. 
Add Reese’s: Fold in the chopped Reese’s Peanut Butter Cups. 
Form the balls: Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. 
Chill: Refrigerate the Oreo balls for at least 30 minutes, or until firm. 
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and shortening (if using) in 30-second intervals, stirring after each interval, until smooth and melted. 
Dip the balls: Using a fork or dipping tool, dip each Oreo ball into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped balls back on the parchment-lined baking sheet. 
Chill again: Refrigerate the dipped Oreo balls until the chocolate is set, about 15-20 minutes. 
Serve: Enjoy the Oreo balls chilled. Store any leftovers in an airtight container in the refrigerator.
Notes:
For a decorative touch, drizzle the dipped Oreo balls with melted white chocolate or sprinkle with crushed Oreo crumbs before the chocolate sets. These Oreo balls can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Prep Time: 30 minutes | Chilling Time: 45 minutes | Total Time: 1 hour 15 minutes
Servings: 36
