HOW DO I MAKE OREO BALLS RECIPES

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BEST OREO BALLS RECIPE - HOW TO MAKE 3-INGREDIENT OREO ...



Best Oreo Balls Recipe - How to Make 3-Ingredient Oreo ... image

A mixture of Oreos and cream cheese and then coated in melted chocolate, these Oreo Cookie Balls are basically the easiest truffles you'll ever make from Delish.com.

Provided by Lena Abraham

Categories     birthday    Christmas    パン    dessert

Total Time 2 hours 10 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 24

Number Of Ingredients 4

1

(14-oz.) package Oreos

1

(8-oz.) package cream cheese, softened

Pinch kosher salt

1

(12-oz.) package chocolate chips, melted

Steps:

  • Use a food processor to crush cookies into fine crumbs. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and and salt and stir until evenly combined. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet. Freeze until slightly hardened, about 30 minutes. Dip frozen balls in melted chocolate until coated and return to baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes.

HOW TO MAKE OREO TRUFFLES | OREO BALLS RECIPE | FOOD ...



How to Make Oreo Truffles | Oreo Balls Recipe | Food ... image

A five-ingredient treat for the chocolate sandwich cookie enthusiast…what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield about 24 truffles

Number Of Ingredients 5

One 16-ounce package chocolate sandwich cookies, such as Oreo (about 30 cookies)
6 ounces cream cheese 
2 cups semisweet chocolate chips 
2 tablespoons vegetable shortening or refined coconut oil 
2 cups white chocolate chips 

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.

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  • Use a food processor to crush cookies into fine crumbs. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.  A few minutes before taking the frozen balls out of the freezer, melt the white chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not, return to microwave in 30-second intervals.  Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes. 
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