Oreo Cookie Balls Food

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:

• 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:

• 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® 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 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 FOOTBALL COOKIE BALLS

Steps:

• MIX cream cheese and cookie crumbs until well blended.
• SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
• REFRIGERATE 1 hour or until firm.

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.