Oreo Cake Balls Recipes
OREO CAKE BALLS
Steps:
- Place 24 whole Oreos into a food processor and mix them at high speed until they get crushed down to a coarse powder.
- Then add in 4 oz of (softened) cream cheese and pulse it again until it becomes one smooth and uniform texture.
- Now remove the blades out of the food processor making sure to scrape off any extra cake ball "dough" back inside. Now begin scooping out cake balls using a medium cookie scoop
- Shape the balls in your hand and place them on a baking sheet lined with parchment paper, then freeze for 15 minutes.
- Now melt 10 oz of white candy melts in a microwave-safe bowl in 20-second intervals. To thin the candy coating out you can use hot cream but dipping aid chips work best. If you use Ghirardelli brand, they don't need to be thinned out at all.
- Then take each Oreo cake ball and dip them into the melted candy melts using a fork. Then carefully transfer to a baking sheet lined with parchment and let the chocolate coating set.
- You can decorate the cake balls with streams of melted semi-sweet chocolate or crushed Oreos. If you want to add the crushed Oreos on top make sure to sprinkle them while the chocolate coating is still wet. If you wait too long the chocolate will set and the Oreo crumbs will not stick to it.
Nutrition Facts : Calories 137 kcal, Carbohydrate 16 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 117 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
OREO BALLS
My sister's co-worker brought these to a party and they were quite a hit. I don't know where the recipe came from originally. "Bark" is an artificial chocolate or vanilla candy coating/confectioner's coating used to make a treat called almond bark and can be found at most grocery stores near the chocolate chips. You can use chocolate chips and white chocolate chips if you don't have almond bark, but I have found that almond bark melts better and is easier to work with.
Provided by New Nana
Categories Candy
Time 2h
Yield 25-35 Walnut size candies
Number Of Ingredients 4
Steps:
- Using a blender or hand held mixer, mix Oreos and cream cheese together.
- Roll into walnut size balls.
- Chill for an hour.
- Melt approximately 3/4 package of white almond bark.
- Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
- Allow to harden on wax paper.
- Takes about 15 minute.
- While waiting, melt about 1/4 package of chocolate almond bark.
- When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
- I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
OREO® BALLS
This is a major hit at my house! Made them for Christmas and also for my mother on Mother's Day! Hint: when mixing Oreos® and cream cheese, do it with your clean hands! Store remaining Oreo® balls in a covered container in the refrigerator.
Provided by popcornprincess13
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 14
Number Of Ingredients 3
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.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 35.1 g, Cholesterol 22.7 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 206 mg, Sugar 25.9 g
OREO COOKIE BALLS
Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h45m
Yield 48
Number Of Ingredients 3
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.
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- Bake cake mix according to package directions for a 13 x 9-inch cake (using additional ingredients called for on the box such as oil, water and eggs). Let cake cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, crumble in the cooled cake along with 1/4 cup frosting. Beat on medium speed until cake starts to come together.
- Add 5 Oreos (broken in half) and 5 Oreos (finely crushed). Beat on low speed until Oreos are mixed thoroughly throughout the cake mixture.
- Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. You should get about 35-40 cake balls. Place baking sheet (filled with cake balls) in the refrigerator for at least 1 hour or in the freezer for about 15 minutes to harden.
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- Before you begin make sure your cream cheese block is soft. Prepare a pan with a sheet of parchment paper or wax paper.
- Start by placing the Oreos in a blender or food processor; turn the appliance on a low to medium setting until the cookies finely crushed. Add the crushed cookies and softened cream cheese to a large mixing bowl then stir until the two ingredients are well combined. You may want to knead the dough with your hands until it is really well blended with no visible white.
- Shape the crushed Oreo mixture into 1 1/2 inch balls (cake ball size) then place the cookie balls on your prepared pan. Place the pan in the freezer for one hour.
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- Line a cookie sheet with parchment paper. In a food processor add the oreos and pulse until fine crumbs. Add in the cream cheese and continue to mix until fully combined.
- Using a small cookie scoop, scoop out 1 inch balls and place on parchment paper. Roll each ball in your hands and freeze for about 20 minutes.
- In a medium size bowl melt the chocolate chips 30 seconds at a time until smooth and melted. Dip each ball into the chocolate and place on the parchment to let set. Top with crushed oreos is desired.
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- Finely crush the Oreos. This can easily be done in your food processor (I used my Blendtec). If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin.
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- Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined.
- Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes.
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- In the bowl of a stand mixer (or in a large bowl with a hand mixer or spatula), beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.
- Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.
- Melt white chocolate either in a double boiler or by putting it in a heatproof metal bowl placed over a saucepan of gently simmering water (don't allow water to touch bowl). Once chocolate is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.
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