Oreo Balls Aka Oreo Truffles Food

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.

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.

OREO BALLS (AKA OREO TRUFFLES)

Steps:

• Line a baking sheet with parchment paper.
• Place Oreos in a large food processor and pulse until they turn into fine crumbs. Remove 2-3 tablespoons for decorating truffles later, if desired.
• Add the softened cream cheese to the Oreos and pulse until combined.
• Use a small cookie scoop or tablespoon to scoop out evenly sized balls of dough. Roll each ball between the palms of your hands so they are smooth and round. Chill in the freezer for 20 minutes.
• Melt the chocolate wafers in a microwave-safe bowl according to package directions using short 20-second bursts of heat and stirring between intervals until melted.
• Dip one truffle at a time into the melted chocolate. I find it works best to roll them around then lift out with a fork and use a spoon to spoon additional melted chocolate over the top for a smoother finish. Use a sharp knife or a toothpick to slide the truffle onto the prepared baking sheet.
• Immediately sprinkle with some of the reserved Oreo crumbs, if desired. Otherwise continue to dip remaining Oreo balls in the melted chocolate. Because the balls have been chilled, the temperature of the melted chocolate will drop and you may need to reheat in the microwave partway through.
• Once all of the balls have been dipped in the chocolate, you can reheat any remaining chocolate and transfer to a ziploc bag bag. Snip off one corner and drizzle the remaining chocolate over each Oreo ball for decoration.
• Transfer the balls to the fridge to finish setting up. Store in the fridge for 2-3 weeks or freeze for up to 4 months.

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!