OREO CHEESE BALL
You know those Oreo cream cheese balls that are dipped in chocolate and served at the holidays? I took those to the next level with this sweet cheese ball recipe and I know you're going to love it!
Provided by Karly Campbell
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Add the Oreo cookies to a food processor or blender and process until you have fine crumbs.
- Add in the cream cheese and process until you have a smooth, uniform mixture.
- Lay a sheet of plastic wrap on the counter and scoop the Oreo mixture into the center of the plastic wrap.
- Use the plastic wrap to shape the Oreo mixture into a ball.
- Refrigerate for two hours.
- Roll the Oreo ball in white chocolate chips to coat the outside.
- Serve with Nilla wafers or graham crackers.
Nutrition Facts : Calories 450 kcal, Carbohydrate 49 g, Protein 5 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 35 mg, Sodium 339 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
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.
OREO BALLS
A five-ingredient treat for the chocolate sandwich cookie enthusiast...what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 truffles
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
- Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
- Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
- Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.
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
EASY PEASY OREO BALLS
Make and share this Easy Peasy Oreo Balls recipe from Food.com.
Provided by Aramaki
Categories Dessert
Time 7m
Yield 12 Balls
Number Of Ingredients 5
Steps:
- Put the Oreos in a food processor and pulse until coarsely chopped.
- Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached.
- Pour into a large mixing bowl.
- Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is.
- Serve immediately or refrigerate.
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- Place oreos in a food processor and blitz until they are fine cookie crumbs. Alternatively place oreos in a zip-lock bag and crush with a rolling pin.
- Pour oreo crumbs into a bowl along with the cream cheese and use your hands to mix both together until well combined. Roll the mixture into small even-sized balls and place onto a baking tray covered with parchment paper. Refrigerate until firm (approx. 30 minutes).
- Break chocolate up into chunks and place in a microwave-safe bowl. Microwave in short bursts of 20 seconds, stirring after each burst, until completely melted.
- Use a fork to dip each oreo ball into the chocolate, allowing the excess chocolate to run off before placing back onto the baking tray. Repeat until all the balls are covered in chocolate, then sprinkle over your choice of toppings.
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