I am not a candy maker. My mom is. In her heyday, she could make perfect fudge, peanut brittle, toffee, caramel, divinity–all of it.
Obviously, I did not get her candy gene. Hand me a pan and a thermometer and I want to make yogurt, not candy.
But I can make these. No thermometer or cooking required. They are a great way to recycle leftover chocolate chip cookies.
These are so easy, even your kids can make them.
Unfortunately, I will not be giving any of these away since my husband and I have managed to eat every last one of them. I know. Shameful. Shamefully delicious!
- 1 pound baked chocolate chip cookies
- 3 ounces cream cheese (light cream cheese works great)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Crush cookies. You can put them in a zippered plastic bag and flatten with a rolling pin. Easier to use a food processor and process until mixture resembles coarse meal. Add cream cheese and process or mix until mixture holds together. Expect the mixture to be dark in color.
- If you have them, put on plastic gloves and form cookie mixture into 1-inch balls. I like to use a small ice cream dipper to get uniformity. Place on cookie sheet covered with wax paper or silicone baking sheet. Refrigerate.
- Place chips and shortening into microwave-safe bowl and microwave for 1 minute, stirring to melt. Add time in very small increments to finish melting if necessary.
- Dip balls into melted chocolate with fork until completely covered. Return balls to wax paper or silicone baking sheet and chill until chocolate is hard.