Try this Oreo Balls recipe, or contribute your own.
- Carbohydrate 0.791354560113333 g
- Cholesterol 20.7896502733333 mg
- Fat 6.47135613962667 g
- Fiber 0 g
- Protein 1.12085614655333 g
- Saturated Fat 3.64614416430133 g
- Serving Size 1 1 Serving (19g)
- Sodium 60.683729434 mg
- Sugar 0.791354560113333 g
- Trans Fat 0.924446449880667 g
- Calories 65 calories
Step-by-step
- Using a food processor (a blender would probably work too, even a rolling pin), crush the Oreos until fine - the finer the crumbs, the smoother the cookies.
- Put into a large mixing bowl, add the cream cheese and vanilla and beat with a mixer until smooth.
- Using a cookie scoop, scoop out the oreo mixture into balls, placing them onto a cookie sheet lined with waxed paper.
- Place cookie sheet into the refrigerator for at least 30-45 minutes, or even overnight, so the balls are chilled and firm,
- Place 4-5 blocks of white almond bark into a glass bowl and microwave on low power for 2 minutes or until melted, stirring once or twice.
- Dip the Oreo balls into the melted almond bark, using a long pickle fork or toothpicks. (don't leave the balls in the melted bark too long as they can get soft and lose their shape).
- Put the dipped balls back onto the cookie sheet and into the refrigerator to set up.
- Next, melt 1 block of chocolate almond bark in the microwave on low power.
- Using a fork or spoon, dip it into the chocolate bark and drizzle over the white oreo balls, making 4 or 5 stripes.
- Refrigerate again until the chocolate is set.
- Put in a container and keep rerfrigerated.
- Note- I found it easiest to put the melted chocolate almond bark in a sandwich Baggie and cut a tiny hole in the corner.
- This makes it very easy to drizzle over the balls.
Will these fall apart the second they hit the warm chocolate? Anyone who has watched a neatly rolled sphere dissolve into a muddy puddle knows the anxiety of dipping dense cookie truffles. Achieving structural integrity depends entirely on temperature control. Cream cheese must be at true room temperature before mixing, otherwise lumps will stubbornly resist the blades of a food processor and create weak structural points. Chill the formed portions for a minimum of thirty to forty-five minutes before coating them. Warm centers will immediately melt the surrounding shell, ruining the exterior finish. When melting the almond bark, use low power in the microwave and stir frequently to prevent seizing. Overheating causes the fat to separate, leaving a thick, unworkable paste that tears the delicate centers apart. Submerge each piece quickly using a toothpick or a long fork, then return them to the refrigerator immediately. For those accommodating dietary restrictions, standard sandwich cookies and specialty coatings can easily be swapped for gluten-free or dairy-free alternatives without altering the fundamental technique.
