Best Oreo Balls Oreo Truffles Food

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 BALLS

Steps:

• Add the cookies to a blender or food processor. Close the blender or food processor, and pulse the cookies for a few seconds at a time until the cookies are broken down into fine crumbs.
• Spoon the crushed Oreos into a medium mixing bowl. Add the cream cheese. Stir until the cream cheese is completely blended with the crushed Oreos.
• Shape into 48 (1-inch) Oreo balls. Freeze the balls for 10 minutes.
• While the cookie balls are freezing, melt the chocolate according to the package instructions.
• Dip the chilled balls into the melted chocolate. Place the balls in a single layer on a waxed paper-lined baking sheet.
• If you wish, sprinkle the cookie balls with cookie crumbs, sprinkles, nuts, or nonpareils while the chocolate is still soft and warm.
• Refrigerate the Oreo Balls for 1 hour or until firm.

OREO BALLS - OREO TRUFFLES

Steps:

• Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
• Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.*
• Add cream cheese and pulse in bursts until well combined**.
• Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.
• Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
• Melt almond bark or chocolate according to directions on package.
• Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
• Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set.
• Store in an airtight container in refrigerator.

BEST OREO BALLS (OREO TRUFFLES)

Steps:

• Put Oreos in a food processor fitted with an "S" blade. Process until fine crumbs form, about 60-90 seconds. Pulsing to loosen any cookies that get stuck in the blades. Set aside. (If you don't have a food processor, you can place the cookies in a plastic bag and smash them with a heavy rolling pin until they are a fine powder).
• Combine vanilla, sea salt and cream cheese in the bowl of a standing mixer fitted with the paddle attachment and beat until fluffy (60 seconds).
• Add crushed Oreos and beat until combined.
• Line a large baking sheet with wax paper.
• Use a 1 TBS measuring spoon to scoop truffles, then roll into balls and set them in rows on the prepared baking sheet. Continue until all the Oreo mixture is used.
• Place the Oreo balls in the freezer to harden for at least 30 minutes (up to overnight - just wrap them with plastic wrap if you freeze for more than 3 hours).
• When you're ready to make the Oreo balls, once they have hardened in the freezer, melt the chocolate for coating either in the microwave or over a double boiler on the stovetop (preferred method because it helps keep the chocolate warm throughout dipping).
• Dip hardened Oreo balls into the melted chocolate and place back on the wax-paper lined baking sheet to harden. If desired, sprinkle with crushed Oreos, sprinkles, etc. while the chocolate is still wet and not yet set.
• Let stand at room temperature for 60 minutes, or in the refrigerator or freezer for shorter to harden. If desired, drizzle more chocolate or white chocolate on top of the hardened Oreo balls for a finished look.

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.

SNOW BALLS (OREO BALLS OR OREO TRUFFLES)

Steps:

• Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
• Roll into walnut size balls.
• Chill for at least 1 hour.
• Melt the almond bark in microwave.
• Dip chilled balls into melted almond bark and set up on wax paper.
• You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
• Keep them refrigerated. Try to share!