Oreo Balls Food

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.

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:

• 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.

BUNNY OREO BALLS

Steps:

• Line 2 rimmed baking sheets with parchment paper.
• Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
• Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
• While the truffles chill, prepare the decorations.
• For the royal icing, combine the confectioner's sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
• Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
• For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
• Put some white sanding sugar and pink sanding sugar in separate bowls.
• For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
• For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
• For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
• Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
• For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
• For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
• Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled.

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.

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.

OREO BALLS

Steps:

• Crush the boxes-full of Oreos
• Put the crumbs in a bowl.
• Open three bars of cream cheese and place them in the bowl.
• Mix the ingredients vigorously for 5-6 minutes.
• Stop when the mixture looks black and smooth.
• Work the mixture into small balls. There is no set amount of balls you should end up with.
• Melt a bag of chocolate chips in the microwave for 30 seconds. You can use any form of chocolate, but be careful not to burn it.
• Dip each Oreo Ball into the melted chocolate and place them on a metal tray, but use non-stick baking paper.
• Put the tray in the refrigerator for 2 hours to cool the balls before you eat.
• Enjoy!

OREO COOKIE BALLS FOR VALENTINES

Steps:

• Line a cookie sheet with parchment paper and set aside.
• With a rolling pin and zipper baggie or a food processor, crush the Oreo cookies.
• Combine Oreo crumbs and cream cheese until mixed completely.
• Make 15 balls of the cookie mixture and place on the prepared cookie sheet.
• Chill cookie balls for 30 minutes in the fridge.
• Create the fondant hearts by rolling 30-40 fondant balls, in varying sizes anywhere between ¼ inch to 1/3 inch in size.
• To create a heart shape, press two of the fondant balls together and then pinch them together at the bottom.
• Remove the chilled cookie balls from the fridge.
• Combine candy melts and coconut oil in a microwave-safe bowl.
• Heat in the microwave in 30 second intervals, stirring between each interval, until the mixture is completely melted.
• Dip each cookie ball into the melted chocolate, rotating it with a fork (or two) until the ball is completely coated, then and place back on the cookie sheet.
• Immediately top each truffle with 1-3 fondant hearts.
• Allow truffles to cool at least 45 minutes for the chocolate to set before you enjoy!

OREO COOKIE BALLS

Steps:

• Place the creme cookies in a gallon-sized bag and remove all the air. Using your hands or a rolling pin, crush the cookies to a fine powder. You can also use a food processor.
• Transfer the cookie crumbs to a large mixing bowl and add in the softened cream cheese. Mix well.
• Line a tray or baking sheet with parchment paper. Form the dough into small (1-inch) balls and place on the baking sheet. Freeze the oreo balls for 20 to 30 minutes.
• Dip the balls into the melted candy coating. Allow the balls to cool on a wax-paper surface. Refrigerate until ready to eat.

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:

• 1. Add oreos to food processor and blend until fine.
• 2. Add cream cheese to oreo crumbs and blend until dough-like.
• 3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
• 4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

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.