White Chocolate Teddie Peanut Butter Snowballs

1 cup of Teddie smooth peanut butter
36 OREO cookies (we did half vanilla, half chocolate, but feel free to use your favorite kind!)
1 12 oz. bag of white chocolate chips
2 teaspoons of coconut oil
½ cup of coconut flakes
½ cup of Teddie Extra Large Virginia peanuts, crushed

Line a cookie sheet (or two – depending on the size of your sheets) with parchment paper and set aside.
In a food processor, blend cookies until finely crushed.
Combine the peanut butter and cookie crumbs in a large bowl, mixing well.
Shape into 48 1-inch balls and place them on the lined cookie sheet. Freeze for 15 minutes.
Meanwhile, melt the white chocolate chips in the microwave in 30-second intervals, stirring well between each. When the chocolate has melted (do not overdo it!) stir in the coconut oil.
Dip cookie balls in the melted chocolate. Place in a single layer on the cookie sheet.
While the chocolate is still soft, sprinkle half of the cookie balls with crushed Teddie peanuts and half of them with coconut flakes.
Refrigerate for 1 hour, or until firm.

SERVINGS: 48 cookie balls