Fantasy Oreo Balls Food

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.

FANTASY OREO BALLS

Steps:

• Let the cream cheese sit on the counter until it is room temperature.
• Put it in a bowl and mix in the extracts.
• Crush the oreos using a blender or food processor until they are the consistency of ground coffee.
• If you're REALLY a trooper -- some say it's better if you twist open each Oreo, scrape out the cream filling, and mix it into the softened cream cheese before crushing the cookies. I'll go THAT extra mile when I have a ring on my finger. Maybe. Until then -- it all goes in!
• By hand or using a hand held mixer, mix the crumbs and the cream cheese together.
• Tightly cover the bowl you mixed it in and refrigerate for about an hour.
• Take it out and roll the mixture into balls about 1 and 1/2 inch around -- or whatever size you'd like.
• Drop the balls onto wax paper and refrigerate another hour.
• Melt the white and chocolate bark separately right before you remove the formed balls from the fridge.
• Stick a toothpick into each ball and dip it into the bark to lightly coat.
• Make some white, make some black, make some a drizzly mix -- just have fun!
• It will take about 15-20 minutes for each coat of bark to harden -- so keep that in mind if you're drizzling white and then chocolate for decorative purposes.

OREO BALLS

Steps:

• Using a blender or hand held mixer, mix Oreos and cream cheese together.
• Roll into walnut size balls.
• Chill for an hour.
• Melt approximately 3/4 package of white almond bark.
• Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
• Allow to harden on wax paper.
• Takes about 15 minute.
• While waiting, melt about 1/4 package of chocolate almond bark.
• When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
• I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

MINDY'S FABULOUS OREO BALLS

Steps:

• Using a food processor, crush the Oreos into a fine crumb.
• Mix the crumbs with the cream cheese. Mindy says to mix this by hand.
• Melt the chocolate bars (if using a microwave, be careful that it doesn't burn).
• Roll the crumb mixture into balls and submerse them into the melted chocolate.
• Set the balls on waxed paper and refrigerate until ready to serve.
• Please note: once you remove them from the refrigerator, they don't last long! Everyone will gobble them up!

EASY PEASY OREO BALLS

Steps:

• Put the Oreos in a food processor and pulse until coarsely chopped.
• Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached.
• Pour into a large mixing bowl.
• Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is.
• Serve immediately or refrigerate.