A delicious blanket of oreos and cream cheese surround a creamy caramel center.
Watch the video here.
INGREDIENTS
3/4 cup (200g) of sweetened condensed milk
¼ cup of butter
15 caramels
20 Oreos
4 oz of room temperature cream cheese
1 cup (180g) of chocolate
SUPPLIES
A cutting board
Some parchment paper
A couple of bowls
A spatula
A couple of precision dipping tools
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, set them aside to cool a bit, them put them in the refrigerator for a few hours.
Take a small amount of caramel filling, roll it into a ball, and place it on a lined cutting board.
The caramel is pretty sticky, so keep a damp paper towel or cloth handy. A little moisture on your hands and fingers will make the process easier.
Put the caramel in the fridge or freezer until it firms up.
(Optional) You can just take some of the caramels and cut them into quarters, roll them into balls, and use them as the filling. They’re a little too chewy for my taste, but you might like them.
Pulverize the cookies using a food processor, a rolling pin, or whatever method you’d like.
Set some of the cookie crumbs aside to use as a topping, and mix the rest with the cream cheese.
Take a little of the mixture, flatten it, and put a caramel ball in the center.
Fold the mixture around the caramel, then roll it into a ball.
Repeat with the remaining caramels.
Melt or temper the chocolate, then dip a ball into the chocolate, let the excess drain, and place it on a lined cutting board.
Immediately sprinkle some of the reserved cookie crumbs over the top.
Continue until everything is dipped, then leave them on the counter to set.
