Chocolate Covered Oreo Balls Recipes

CHOCOLATE COVERED OREO BALLS

Steps:

• 1. In a food processor or blender, grind the oreo cookies until fine.
• 2. In a large bowl mix oreo crumbs, confectioners sugar and cream cheese using an electric mixer, until well blended.
• 3. Roll into walnut-sized balls, place on a cookie sheet lined with waxed paper and refrigerate for an hour or when it is firm.
• 4. While you are waiting, bring water to a boil in a double boiler. Remove from heat and melt 3 to 4 chunks of chocolate bark, stirring constantly. Be sure that there are no lumps.
• 5. If you are making bonbons, stick a toothpick into the oreo ball and dip it into the melted chocolate bark.
• 6. Let the excess drip off and place onto a cookie sheet lined with waxed paper to set.
• 7. If you are using lollipop sticks, dip the tip of the stick into the melted chocolate and insert it into the oreo ball no more than half way.
• 8. Dip the oreo ball into the melted chocolate, be sure that you cover the base of the ball and 1/4 of an inch up the stick.
• 9. This helps secure the ball to the stick while the coating sets.
• 10. Gently tap the stick on the side of the bowl to get the excess off.
• 11. Sprinkle candy or tiny candy decorations onto the oreo ball while it is still wet.
• 12. Place the oreo ball into a styrofoam block to dry and set.

CHOCOLATE-COVERED OREOS®

Steps:

• Place milk chocolate chips and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, line a baking sheet with parchment paper.
• Drop one Oreo® into the chocolate, making sure it is covered completely. Remove the cookie using a knife, picking it up by the bottom. Lightly shake or tap the knife so that excess chocolate can be removed and place on the prepared baking sheet. Repeat with remaining cookies.
• Let cookies dry completely, about 1 hour.
• Drizzle melted white chocolate over dried cookies. Let dry completely before storing, about 1 hour more.

CHOCOLATE COVERED OREO BALLS

Steps:

• Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
• Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
• Roll mixture into bite-sized (large grape/chestnut) pieces.
• Chill the balls on waxed paper for about an hour, or until firm to the touch.
• Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
• Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
• Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• Allow to harden on wax paper, approximately 15-20 minutes.
• Optional - Drizzle with more chocolate and allow to harden again.
• Optional - Remove toothpick and refrigerate.

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.

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.
• 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.