Oreo Cookie Balls For Valentines Food

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 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!

EASY OREO TRUFFLES

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

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.