OREO BALLS RECIPE EASY 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.

OREO TRUFFLES RECIPE - FOOD.COM - RECIPES, FOOD IDEA…



Oreo Truffles Recipe - Food.com - Recipes, Food Idea… image

Make and share this Oreo Truffles recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 40 truffles (approximately)

Number Of Ingredients 5

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate

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.

Nutrition Facts : Calories 128.2, FatContent 7.8, SaturatedFatContent 4.5, CholesterolContent 9.9, SodiumContent 54.9, CarbohydrateContent 13.1, FiberContent 0.5, SugarContent 10.9, ProteinContent 1.7

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