Chocolatecoveredoreoballs Recipes

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.

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:

• 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.

CHOCOLATE-COVERED OREO® SNOWMAN COOKIES

Steps:

• Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
• Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
• Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
• Melt the red candy melts as in step 2.
• Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.

CHOCOLATE COVERED OREO BALLS

Steps:

• In a food processor or blender, grind the oreo cookies until fine.
• In a large bowl mix oreo crumbs, confectioners sugar and cream cheese using an electric mixer, until well blended.
• Roll into walnut-sized balls, place on a cookie sheet lined with waxed paper and refrigerate for an hour or when it is firm.
• 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.
• If you are making bonbons, stick a toothpick into the oreo ball and dip it into the melted chocolate bark.
• Let the excess drip off and place onto a cookie sheet lined with waxed paper to set.
• 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.
• 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.
• This helps secure the ball to the stick while the coating sets.
• Gently tap the stick on the side of the bowl to get the excess off.
• Sprinkle candy or tiny candy decorations onto the oreo ball while it is still wet.
• Place the oreo ball into a styrofoam block to dry and set.