36 Oreo cookies
1 (oz) package cream cheese, softened
2 tablespoons peppermint schnapps
16 ounces semisweet baking chocolate, melted
6 candy canes, crushed
Line a baking sheet with parchment paper and set aside.
Place Oreo cookies in a food processor and pulse until finely crushed. Add cream cheese and peppermint schnapps. Pulse to combine.
Spray hands with nonstick cooking spray. Scoop mixture and roll into 1-inch balls.
Place on prepared sheet. Repeat with remaining mixture. Freeze for 1 hour.
Dip frozen oreo cookie balls in melted chocolate then roll in crushed candy cane pieces. Return to parchment-lined baking sheet and repeat with all cookie balls.
Refrigerate at least 1 hour. Store in airtight container in refrigerator.
Let cookie balls come to room temperature before enjoying.
**Omit the peppermint schnapps to make it child-friendly!