Chocolate Covered Oreo Balls Recipes

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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.

CHOCOLATE COVERED OREO BALLS

Steps:

• 1. In a food processor or blender, grind the oreo cookies until fine.
• 2. In a large bowl mix oreo crumbs, confectioners sugar and cream cheese using an electric mixer, until well blended.
• 3. Roll into walnut-sized balls, place on a cookie sheet lined with waxed paper and refrigerate for an hour or when it is firm.
• 4. While you are waiting, bring water to a boil in a double boiler. Remove from heat and melt 3 to 4 chunks of chocolate bark, stirring constantly. Be sure that there are no lumps.
• 5. If you are making bonbons, stick a toothpick into the oreo ball and dip it into the melted chocolate bark.
• 6. Let the excess drip off and place onto a cookie sheet lined with waxed paper to set.
• 7. If you are using lollipop sticks, dip the tip of the stick into the melted chocolate and insert it into the oreo ball no more than half way.
• 8. Dip the oreo ball into the melted chocolate, be sure that you cover the base of the ball and 1/4 of an inch up the stick.
• 9. This helps secure the ball to the stick while the coating sets.
• 10. Gently tap the stick on the side of the bowl to get the excess off.
• 11. Sprinkle candy or tiny candy decorations onto the oreo ball while it is still wet.
• 12. Place the oreo ball into a styrofoam block to dry and set.

CHOCOLATE COVERED OREO BALLS

Steps:

• Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
• Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
• Roll mixture into bite-sized (large grape/chestnut) pieces.
• Chill the balls on waxed paper for about an hour, or until firm to the touch.
• Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
• Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
• Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• Allow to harden on wax paper, approximately 15-20 minutes.
• Optional - Drizzle with more chocolate and allow to harden again.
• Optional - Remove toothpick and refrigerate.

PEPPERMINT OREO BALLS

Steps:

• Crush Oreos with a food processor or by hand in a baggie.
• Mix Oreo crumbs and cream cheese together until well blended.
• Shape into 1″ balls with a cookie scoop and place on waxed cookie sheet.
• Chill 1-2 hours until firm.
• Dip in melted almond bark; return to waxed paper-covered baking sheet.
• Cover with sprinkles or drizzle with remaining almond bark.
• Chill 1 hour or until firm. Store in tightly covered container in refrigerator.

OREO BALLS

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.