Snow Balls Oreo Balls Or Oreo Truffles 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 TRUFFLES

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

EASY PEASY OREO TRUFFLES

Steps:

• Take all the Oreo's out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs. (You may need to double bag them, as the bag may burst.) Alternatively you can use a food processor.
• 2. Put the Cream Cheese in a large bowl and add a splash of Vanilla Extract and mix through. The reason I add the Vanilla Extract it Cream Cheese is often very cheesy, the vanilla sweetens it!
• Add the bashed Oreo's to the Cream Cheese & Vanilla mix and mix it thoroughly. The more Oreo that goes in the harder it becomes to mix but ensure you add pretty much all of it. You may not be able to use all the Oreo's as they have an inconsistent filling and may make a thicker mixture. (If you have Oreo's left over, it's perfect for topping the Truffles once they've been coated in chocolate).
• Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.
• The Oreo's ideally need at least at hour to cool, this allows them to become slightly harder and less sticky. Making them easier to dip in the chocolate. Although if longer than an hour suits it will not make a difference, I often leave them over night.
• Just before taking the Truffles out start to melt your Chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the Truffles.
• Once the Chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess Chocolate back into the bowl. Put the Truffle down on the paper then you have the option to either put some of the left over Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.
• The longer the Truffles has been chilled, the easier the dipping usually is. If you have made small truffles you can use a Fondue dipping stick, this is often easier but it varies depending on your technique.
• Leave to set, then 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 SNOWMAN COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until 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. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm. Keep refrigerated.

OREO BALLS

Steps:

• Add the cookies to a blender or food processor. Close the blender or food processor, and pulse the cookies for a few seconds at a time until the cookies are broken down into fine crumbs.
• Spoon the crushed Oreos into a medium mixing bowl. Add the cream cheese. Stir until the cream cheese is completely blended with the crushed Oreos.
• Shape into 48 (1-inch) Oreo balls. Freeze the balls for 10 minutes.
• While the cookie balls are freezing, melt the chocolate according to the package instructions.
• Dip the chilled balls into the melted chocolate. Place the balls in a single layer on a waxed paper-lined baking sheet.
• If you wish, sprinkle the cookie balls with cookie crumbs, sprinkles, nuts, or nonpareils while the chocolate is still soft and warm.
• Refrigerate the Oreo Balls for 1 hour or until firm.

MELTING SNOWMAN OREO BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
• Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
• Chill balls until coating is set.
• Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
• Refrigerate 1 hour or until firm. Keep refrigerated.

OREO TRUFFLE BALLS

Steps:

• In a food processor, pulse cookies until powdered. Reserve about 1/4 cup of the crumbs.
• In a bowl, combine cream cheese and the remaining cookie crumbs. Using a hand mixer, beat at low speed until well-blended and smooth.
• Shape Oreo-cream cheese mixture into 1-inch balls. Arrange in a single layer on a parchment-lined baking sheet and chill for about 10 to 20 minutes or until firm.
• In a microwave-safe bowl, place chocolate chips and microwave on half power for about 30 seconds or until it begins to melt. Remove from microwave and stir until smooth. If not completely melted, continue to microwave at 15-second intervals and stir until smooth.
• Dip Oreo balls one at a time in melted chocolate and roll to coat. Using two forks, lift coated truffles from chocolate, allowing excess chocolate to drip.
• Place in a parchment-lined baking dish. Sprinkle top with reserved cookie crumbs. Refrigerate for about 30 minutes or until firm.

OREO BALLS

Steps:

• Place OREO cookies in food processor or blender and pulse until they are finely ground. You can also put them in a gallon resealable bag and crush with rolling pin if you don't have a blender or food processor.
• Using a stand mixer or hand mixer beat cream cheese until light and fluffy, about 1 minute. Add the OREO crumbs to cream cheese and mix until well combined.
• Roll the OREO mixture into small balls and place on a baking sheet or tray that's been lined with parchment or wax paper. Freeze OREO balls for 15 minutes.
• Place the melting wafers or baking chocolate in small microwaveable safe bowl and melt according to directions on package.
• Remove the balls from the freezer, dip them into the melted chocolate making sure to completely cover the balls and place the dipped balls back on the baking tray that's been lined. Top with optional toppings if desired.
• Place the baking sheet with OREO balls on it in the refrigerator and chill for at least a hour. Store in airtight container in the refrigerator for up to 3 weeks. You can store them in the freezer for up to 2 months.

OREO BALLS

Steps:

• Place the Oreos in a food processor and pulse until a fine consistency.
• Beat the cream cheese until smooth in a stand mixer and add the crushed cookies. Continue to mix until the ingredients are fully incorporated.
• Using a cookie scoop or spoon, make 1 inch balls of the mixture and place on a baking sheet lined with wax paper or parchment paper. Put the tray of balls in the freezer for 20 minutes.
• Melt the candy melts in a bowl. Remove the truffles from the freezer and coat them with the melted candy melts. Top with sprinkles.
• Place them back on the baking sheet lined with wax paper and put in the refrigerator to for about 30 minutes to set the candy melts.

OREO BALLS - OREO TRUFFLES

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.

VALENTINE'S DAY OREO TRUFFLES

Steps:

• Cover large rimmed baking sheet with parchment paper. When done, mix cream cheese and cookie crumbs until blended.
• Using a 1.5 tbsp cookie scooper, shape cream cheese mixture into balls and place on the baking sheet (or on a plate). Freeze for 20-30 minutes. You can also do this step the day before and let them chill in the fridge overnight.
• While the oreo balls are in the freezer, melt the candy melts in two separate bowls according to package instructions.
• When the oreo balls are finished chilling, dip them in the white candy melts and place back on the parchment paper covered baking sheet. Drizzle with red melted candy and add sprinkles. Keep refrigerated until ready to serve.

OREO TRUFFLE BALLS

Steps:

• Place Oreos in a food processor and process until small crumbs form. Cut cream cheese into cubes and add to crushed cookies. Process until ball forms and cookies and cream cheese is fully mixed.
• Using a one-inch cookie scoop, portion out filling and roll into balls then place on a parchment-lined cookie sheet. Place in the freezer for 20 minutes.
• Heat candy melts in the microwave in 30-minute increments until melted. Stir until smooth. Using a fork, dip each cookie ball into the chocolate. Tap fork on side of the bowl to remove excess.
• Place each ball on a parchment-lined cookie sheet to set. Sprinkle on crushed cookies or sprinkles before the chocolate dries.
• Serve or store in an airtight container in the refrigerator for up to 2 weeks.

SNOW BALLS (OREO BALLS OR OREO TRUFFLES)

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!

OREO BALLS (AKA OREO TRUFFLES)

Steps:

• Line a baking sheet with parchment paper.
• Place Oreos in a large food processor and pulse until they turn into fine crumbs. Remove 2-3 tablespoons for decorating truffles later, if desired.
• Add the softened cream cheese to the Oreos and pulse until combined.
• Use a small cookie scoop or tablespoon to scoop out evenly sized balls of dough. Roll each ball between the palms of your hands so they are smooth and round. Chill in the freezer for 20 minutes.
• Melt the chocolate wafers in a microwave-safe bowl according to package directions using short 20-second bursts of heat and stirring between intervals until melted.
• Dip one truffle at a time into the melted chocolate. I find it works best to roll them around then lift out with a fork and use a spoon to spoon additional melted chocolate over the top for a smoother finish. Use a sharp knife or a toothpick to slide the truffle onto the prepared baking sheet.
• Immediately sprinkle with some of the reserved Oreo crumbs, if desired. Otherwise continue to dip remaining Oreo balls in the melted chocolate. Because the balls have been chilled, the temperature of the melted chocolate will drop and you may need to reheat in the microwave partway through.
• Once all of the balls have been dipped in the chocolate, you can reheat any remaining chocolate and transfer to a ziploc bag bag. Snip off one corner and drizzle the remaining chocolate over each Oreo ball for decoration.
• Transfer the balls to the fridge to finish setting up. Store in the fridge for 2-3 weeks or freeze for up to 4 months.

VEGAN OREO TRUFFLES

Steps:

• Place Oreos in a food processor. Pulse several times, until finely crumbled.
• Add vegan cream cheese to the food processor with the cookie crumbs. Pulse in short bursts to combine.
• Line a baking sheet with waxed paper or parchment paper. Use a cookie dough scoop or measuring spoon to measure out small, bite-size balls. Drop these on the prepared baking sheet. Refrigerate the pan for about 30 minutes to firm up the dough.
• Remove the pan from the fridge and roll the dough balls between your hands to make the balls smooth and more rounded. Return the tray to the fridge (or even the freezer) while you prepare the chocolate.
• Dark Chocolate: Add dark chocolate chips to a microwave-safe bowl. Add 1 tsp coconut oil and stir together to coat chocolate chips. Heat in the microwave for 1 minute. Place a plate over the bowl in the microwave and let the chocolate set for up to 1 minute. Use oven mitts to remove the bowl and stir. If there are any unmelted chocolate bits. heat for another 20 seconds. Stir to combine.
• Once the chocolate is melted, use a fork to dip one oreo ball at a time into the chocolate. Gently tap the fork on the side of the bowl to release any extra chocolate. Place the dipped truffle back on the wax paper-lined cookie tray to dry.
• White Chocolate: Place the white chocolate in a microwave-safe bowl. Add 1 tsp coconut oil and stir together to coat the chips. Heat in the microwave in 20-second increments until it's melted. Stir t combine.
• Once the chocolate is melted, set it aside to cool for up to a minute. Vegan white chocolate can be runny immediately after it's melted. Use a fork to dip one oreo ball at a time in the chocolate. Tap gently to remove excess chocolate and place it back on the wax paper-lined cookie tray. Note: You may need to dip white chocolate twice. To do that, let the chocolate firm up, then dip it again in melted white chocolate that is not hot.
• If you want to add any decorations (like sprinkles) or crushed Oreos, do it before the chocolate firms up.
• Once all the oreo balls are coated, place the tray back in the fridge to allow the chocolate to harden.
• Once the chocolate is set, store oreo balls in a sealed container in the fridge for up to 10 days. They can be frozen in freezer bags for up to 2 months.
• Swirly Topping for Dark Chocolate Balls: Once the chocolate coating has set on the truffles, make a simple frosting by combining 1 teaspoon coconut oil with 4 tablespoons powdered sugar. Stir this together. Then add 1 teaspoon soy milk. Stir to combine. If it's still too thick, add another 1/4 teaspoon soy milk at a time, stirring between each addition. It should be thick. Add this to a pastry bag with a #1 round Wilton tip. Add swirly lines (like an M with an extra line) to the top of each dark chocolate truffle. Let this frosting set before storing the truffles.
• Swirly Topping for White Chocolate Balls: Once the chocolate coating has set, add some melted dark chocolate to a pastry bag with a #1 round Wilton tip. Add swirly lines (like a M with an extra line) to the top of each white chocolate truffle. Let this chocolate set before storing the truffles.

SNOWBALL OREO COOKIE BALLS

Steps:

• 1. Cover large rimmed baking sheet with waxed paper. Mix cream cheese and cookie crumbs until blended. 2. Shape cream cheese mixture into 48 (1-inch) balls. Roll, 1 at a time, in sugar until evenly coated on all sides. 3. Place in single layer on prepared baking sheet. 4. Refrigerate 1 hour or until firm. Keep refrigerated. 5. TIPS & TRICKS 6. Substitute: Prepare using Golden OREO Cookies. 7. Special Extra: Sprinkle with additional powdered sugar just before serving. 8. NUTRITION INFORMATION: Makes 24 servings, 2 cookie balls each. | Nutrition per serving: Calories120 | Total fat7 g | Saturated fat3 g | Cholesterol10 mg | Sodium110 mg | Carbohydrate15 g | Dietary fiber0 g | Total sugars10 g - Includes added sugars9 g | Protein1 g | Vitamin A4 %DV | Vitamin C0 %DV | Vitamin D0 %DV | Calcium2 %DV | Iron4 %DV | Potassium0 %DV

OREO "TRUFFLE" BALLS

Steps:

• Crush the Oreo's (I just toss them in to my bosch and use the cookie paddles, but you can use a food processor or rolling pin too)
• Add the cream cheese and mix well
• refrigerate about 3 hours then scoop out into balls
• refrigerate the balls, about 20 mins
• dip the balls in melted chocolate and sprinkles with sugar or other non-perils

MINDY'S FABULOUS OREO BALLS

Steps:

• Using a food processor, crush the Oreos into a fine crumb.
• Mix the crumbs with the cream cheese. Mindy says to mix this by hand.
• Melt the chocolate bars (if using a microwave, be careful that it doesn't burn).
• Roll the crumb mixture into balls and submerse them into the melted chocolate.
• Set the balls on waxed paper and refrigerate until ready to serve.
• Please note: once you remove them from the refrigerator, they don't last long! Everyone will gobble them up!

SNOWBALL OREO TRUFFLES

Steps:

• Prepare a baking sheet with waxed paper.
• Place the cookies into a food processor and pulse until the cookies become fine crumbs.
• Cut the cream cheese into chunks and add the cream cheese to the food processor. Pulse until the mixture is well blended and forms a large ball.
• Using a small cookie scoop, portion the cookie dough into 1-inch balls and roll into a smooth ball.
• Optional: For best results, freeze the oreo balls prior to decorating.
• Dip each ball into the melted chocolate and tap to remove the excess chocolate. Place the cookie ball on the prepared cookie sheet and immediately decorate with sprinkles..
• Place the cookie sheet in the refrigerator for about 1 hour or until firm.

SNOWMAN OREO BALLS PARTY TREAT

Steps:

• Start by making your Oreo truffles. Line a pan with wax paper and set aside. Place your Oreos into a sandwich bag and crush with a rolling pin. You'll want very small piece in order to facilitate the rolling of the truffles. Place your crushed Oreos in a bowl and add cream cheese. Mix and then shape into 1.5 inch spheres. Place gently on lined pan and refrigerate for about one hour. Once the truffles are chilled, remove from refrigerator and melt candy melts. To do so, place candy in a microwave-safe bowl and add coconut oil. Microwave in 30-second intervals until completely melted, mixing in-between each interval. Dip each truffle in the melted candy and coat evenly. Place back onto lined pan and poke a hole at the top with a toothpick. Refrigerate for 30 min. While the truffles chill, it's time to shape and decorate the fondant pieces. Roll 8-10 fondant spheres, about 1 inch in size. Roll another 8-10 fondant spheres, about ½ an inch in size. On the one inch fondant spheres, draw three buttons with your black marker. On the smaller spheres, draw 2 eyes. Add a triangular fondant piece in the middle, with your orange fondant. This will serve as the snowman's carrot nose. Remove truffles from the refrigerator. Assemble by inserting a toothpick through your 1 inch fondant sphere and then inserting it into the Oreo truffle. Top with the snowmans head

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.

BEST OREO BALLS (OREO TRUFFLES)

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.

OREO TRUFFLES

Steps:

• Reserve a couple Oreos for decoration, put the rest in a food processor and chop until finely chopped.
• Add cream cheese and mix till a dough like ball is formed.
• Chill in Freezer for at least 20minutes.
• Create a double boiler buy putting a small pot with an inch of water on the stove and bring to a boil. Put a bowl on top and make sure water is not touching the bowl.
• Put chocolate in bowl and stir untill melted.
• Add 1 Tsp of Vegetable Oil to Chocolate.
• When "dough" is twice as firm roll into balls and dip in chocolate. .
• Let set up in fridge and store in fridge. ENJOY!
• For a How-To video on making these search "Nikki Dinki Cooking Oreo" on youtube, I go through every step!