Oreo Rum Balls Food

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® 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® RUM BALLS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
• Cover and refrigerate until firm enough to handle, about 1 hour.
• Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

EASY NO BAKE RUM BALLS | BEST CHRISTMAS OREO BALLS

Steps:

• In a blender, mixie jar, or food processor, add Oreos with cream and chopped almonds and blend to a powder or almost sand-like texture.
• Transfer it to a bowl. To this, add heavy cream and mix. Now add rum in 2 tbsp increments or as needed until it holds its shape. Full video here.
• Take one tablespoon of mixture between your palms and roll them into balls. Roll each ball into sprinkles or cocoa powder. Refrigerate for at least 24 hours before serving for the best flavor.

CHOCOLATE RUM BALLS

Steps:

• Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.

CHOCOLATE RUM BALLS

Steps:

• Melt the chocolate on the stove, mix in remaining ingredients except coconut.
• I find it easier to roll after it sits in the fridge overnight.
• Roll into balls, size of your choice, and roll in fine ground Coconut.
• Store in freezer.

KAHLUA BALLS

Steps:

• Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
• Add Kahlua and corn syrup. Mix well.
• Shape into 1" balls; roll in powdered sugar.
• Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua