Easter Egg Oreo Cookie Balls Recipes

EASTER EGG OREO COOKIE BALLS

Steps:

• Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
• Mix the cream cheese and cookie crumbs together in a bowl until well combined. You should easily be able to form balls.
• Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
• Put the eggs in the fridge for about 1 hour to firm up a bit.
• When the Oreo eggs have been chilled, melt the 10 ounces of white candy coating and dip the chilled eggs into the melted candy coating. Set on parchment paper to dry. I use a toothpick for dipping and put the toothpick into the bottom of the egg when I dip them. Lightly shake off excess candy coating, then set the egg on the parchment paper and gently twist the toothpick while pulling it out. Use a little dab of candy coating to fill in the hole where the toothpick was.
• Once dry, add the decorations. Use about 1 ounce of each color you're using so that you have enough to melt and work with. I used 5 colors, but feel free to use as many or as few as you like. If you're only using one color, you probably want to use at least 3-4 ounces of white candy coating. Melt your white candy coating, one color at a time, then add gel icing color until you have the color you want. Pipe or drizzle the colors over the Oreo eggs.
• Store Oreo eggs in the fridge. They should be good for about 1 week.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

OREO® BALLS

Steps:

• Line a baking sheet with parchment paper.
• Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
• Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.