OREO BALLS - OREO TRUFFLES
These Oreo Balls are the perfect treat for any occasion. They only require THREE ingredients, they couldn't be easier to make, and they taste unbelievably delicious! They're always the first thing to go at parties, I'm yet to meet someone who doesn't love them!
Provided by Jaclyn
Categories Dessert
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 79 mg, Sugar 14 g, ServingSize 1 serving
BEST OREO BALLS (OREO TRUFFLES)
These Oreo Balls are an easy and delicious no-bake dessert made with only 4 ingredients! They are so good you won't be able to eat just one. Watch the video and follow the step-by-step photo instructions to learn how to make the best Oreo truffles recipe ever! A perfect summer treat and sure to be the star of your Christmas dessert platter.
Provided by Laura
Time 2h30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Oreo Ball, Calories 190 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 86 mg, Fiber 2 g, Sugar 12 g
BUNNY OREO BALLS
This no-bake dessert is the perfect way to hop into spring! White melting wafers and mini marshmallows transform these cookies-and-cream bites into impressive bunnies that are sure to be a hit all season long.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 36 truffles
Number Of Ingredients 11
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.
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
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
A five-ingredient treat for the chocolate sandwich cookie enthusiast...what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 truffles
Number Of Ingredients 5
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.
SNOW BALLS (OREO BALLS OR OREO TRUFFLES)
O-O-O good. If you like Oreo cookies, you'll love these truffle-like cookies (or are they candy?). I got this recipe from Brenda C at a cookie exchange in 2006, and it's made it to the top of my easy/yummy sweets list.
Provided by AngieME
Categories Candy
Time 2h15m
Yield 45 cookies, 15 serving(s)
Number Of Ingredients 3
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!
ALMOND OREO TRUFFLES BALLS (AND OTHER FLAVORS)
I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible! When this recipe was created, and oreo package was 18 oz. and included 45 oreos. The new packages have only 14.3 ounces, and around 36 cookies. You will need more than one package now.
Provided by Cook4_6
Categories Candy
Time 1h
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Using a food processor, grind cookies to a fine powder.
- With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
- Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
- Refrigerate for 45 minutes.
- Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
- Dip balls and coat thoroughly.
- Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
- Place on wax-paper-lined cookie sheet.
- Follow the directions on the Baker's White chocolate box to melt it.
- Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
- Using the bag or bottle, drizzle the white chocolate over each truffle.
- Place in the refrigerator for 15 minutes to let the chocolate set.
- *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
- **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
- ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!
Nutrition Facts : Calories 75.7, Fat 4.3, SaturatedFat 2, Cholesterol 5.5, Sodium 68, Carbohydrate 8.8, Fiber 0.3, Sugar 5.7, Protein 1
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