Chocolate Dipped Oreo Balls Food

MAKE CHOCOLATE-DIPPED OREOS

Steps:

• Gather the ingredients.
• Line a baking sheet with waxed paper or parchment paper , and set aside for now.
• Place the chocolate candy coating in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating until the coating is melted and smooth.
• Using forks or dipping tools, dip a cookie in the chocolate coating until it's coated completely. Remove it from the coating and let the excess drip back into the bowl, then place it onto a baking sheet lined with parchment or waxed paper. Repeat until all of the cookies are dipped.
• Melt the white chocolate chips in the microwave, and transfer the melted chocolate to a paper cone or a plastic bag with the tip snipped off.
• Drizzle the white chocolate in thin lines over the dipped cookies. Alternately, you can sprinkle the cookies with chopped nuts, coconut, small candies, or sprinkles while the chocolate is still wet.
• Refrigerate the tray to let the chocolate set completely, for about 15 to 20 minutes. Store these chocolate-dipped Oreos in an airtight container at room temperature for up to two weeks.

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® BALLS

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.

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.

WHITE CHOCOLATE OREO CREAM CHEESE BALLS

Steps:

• Crush the Oreos with the blender until powder like.
• Then hand blend the Oreo Powder and Cream Cheese.
• Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
• Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.

CHOCOLATE DIPPED OREO BALLS

Steps:

• Crush up Oreo Cookies and stir in cream cheese. Form small to medium size balls with Oreo/cream cheese mixture. Set aside.
• Melt your choice of chocolate and dip each individual ball in the chocolate.
• Place ball on wax paper to harden.