1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)
Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.