Easy Peasy Oreo Balls Recipes

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.

Steps:

• Put the Oreos in a food processor and pulse until coarsely chopped.
• Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached.
• Pour into a large mixing bowl.
• Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is.
• Serve immediately or refrigerate.

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.

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.

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!

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.