Oreobonbons Recipes

OREO BOMBE

Steps:

• Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
• Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
• Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
• Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
• Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
• When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

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 BON BONS

Steps:

• Place oreos in the food processor & pulse until roughly chopped.
• Add cream cheese and process until completely combined.
• Line baking pan with aluminum foil.
• Roll into ball and place on foil.
• Place in freezer until firm.
• Melt chocolate according to directions on package.
• Dip balls into chocolate to cover, place back on foil.
• Melt chips according to package.
• Pour melted chips in ziplock bag and cut the top off one corner.
• Drizzle with the melted chocolate chips as desired.
• Let chocolate set and serve.

OREO BONBONS

Steps:

• Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin.
• Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
• Chill until cold in refrigerator.
• Roll dough into balls about the diameter of a quarter.
• Chill again in freezer.
• Melt white chocolate in a double boiler or small crock pot for dipping.
• Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold.
• Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
• These are best eaten cold or frozen, so store in refrigerator or freezer.
• Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

FAMOUS OREO BON-BONS

Steps:

• Cream the cream cheese until fluffy. Add crushed Oreos and mix together well. Add splash of vanilla. Line 2 cookie sheets with waxed or parchment paper.
• Using a cookie scoop or large spoon, form balls of the mixture and place on the cookie sheets, 1 inch apart. Refrigerate bon-bons until hardened in texture.
• Melt candy coating, either over double boiler or in microwave, stirring after each 30 seconds of microwaving, until smooth. Using a large spoon, dip the Oreo balls into the chocolate, evenly coating and placing on lined cookie sheet again.
• Allow all Oreo bon-bons to set. Garnish as desired. ( I have done all sorts of different versions: drizzle with white chocolate, sprinkle with cocoa, powdered sugar, or finely chopped nuts.

OREO COOKIE BON BONS

Steps:

• Crumb Oreo Cookies in food processor. Pour crumbs in large bowl. Beat in little chunks of the softened cream cheese and milk. Beat until you have a thick paste, about 3 min.
• Roll into 1 inch balls. Place in freezer for 1/2 hour.
• Melt almond bark. Dip cold Oreo Balls into melted chocolate and place on wax paper. Place in fridge for 1 hour to cool and then enjoy. Must keep in fridge because of cream cheese.

OREO BON BONS

Steps:

• Bon Bons
• Finely ground Oreo Cookies in food processor. Put cookies and cream cheese in large bowl and mix thoroughly until no cream cheese shows.
• Form 1- 1 1/2" balls using a melon scoop. Sometimes I have to roll them a little between my hands to make smooth. Place on cookie sheet lined with wax paper. Chill in freezer for as long as it takes to prepare chocolate coating.
• COATING
• Melt chocolate in non stick pot or double broiler with 1-2 tsp. of shortening over low heat. Take bon bons out of freezer and dip each in chocolate. Lift out with fork and place back on wax paper and chill. Repeat with white chocolate.