Peppermint Oreo Balls Food

PEPPERMINT OREO BALLS

Steps:

• Add the Oreos to a food processor and pulse until a fine crumb forms.
• Add in the cream cheese, peppermint extract, and salt, then pulse until fully combined. The mixture will be thick and sticky.
• Use a medium cookie scoop to portion out the mixture and roll into balls with your hands. Place the balls on a parchment-lined cookie sheet and chill them in the refrigerator for 15 to 30 minutes.
• Melt the melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
• Use a spoon and fork to dip and coat the balls, then transfer back to the parchment paper to set completely.
• Top with sprinkles or crushed peppermint pieces before the chocolate sets.

PEPPERMINT OREO BALLS

Steps:

• Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1 inch balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for 20 minutes, or until hardened.
• Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.
• Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper.

PEPPERMINT OREO COOKIE BALLS

Steps:

• RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
• REFRIGERATE 1 hour or until firm.
• TIPS FOR PREPARATION:.
• SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
• HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
• HOW TO STORE: Store in tightly covered container in refrigerator.