Nabisco created the Oreo cookie in 1912. These mound-shaped confections came in two flavors; the very popular cream and lemon meringue. In 1916 Nabisco updated Oreo’s look. The Oreo design we enjoy today was developed in 1952.
There are many theories about the title Oreo. The Greek root word for appetizing is orexin or orexigenic. These terms also indicate appetite stimulating. Oros translates as mountain or hill, thinking back to the original mound-shaped cookie. Another Greek term Oreo means beautiful or nice.
A different explanation is that the “re” from cream was “sandwiched” between the two Os from the word cookie. Maybe Oreo just rolled of the creators tongue in a pleasing way and Nabisco ran with it.
Almond Bark is a frequently used candy coating. It is used to coat a variety of fruits, seeds, nuts, cookies, crackers or truffles. Almond bark is commonly used instead of real chocolate.
Oreo Cookie Drops are one of my most favorite Holiday treats. Oreos mixed with cream cheese and covered in candy coating equals two or three bites of heavenly bliss!
I also have a thing for dipping stuff in Almond Bark.
1 – 14 oz. package Oreos
1 – 8 oz. package Cream Cheese
Chocolate Candy Coating – Almond Bark
White Candy Coating – Almond Bark
With a food processor, process cookies until finely crushed.
Add cream cheese to food processor and continue to process until blended.
I use my medium sized cookie scoop to form the blended mixture into balls.
Place balls on a parchment paper lined cookie sheet and freeze for an hour.
Melt chocolate candy coating. I dip the entire ball in chocolate coating.
Melt white candy coating. I drizzle the white coating over the top to make the cookie drops pretty.
Place in an air tight container and store in the refrigerator or freezer.
This confection is not only paradise for the taste buds, but fun to make and photograph. If like to play with your food and share it with the world.