Chocolate Covered Oreo Balls
"Had these on Christmas Eve and thought Santa came early! Talk about simple - and sinful! These were extremely easy (and a lot of fun) to make.
We used reduced fat ( ::gasp:: ) Oreos, and they were just as good. You could use low fat cream cheese as well. We also decided that covering the *entire* ball made them a bit too sweet (yes, I know - how can that be?!?). Next time, we will just dunk the bottoms in the chocolate.
DH and I can't wait to try out different combinations: Peanut butter Oreos, mint Oreos, flavored chips, adding food coloring to white chocolate (for the holidays, game day, school colors, etc) - the creative possibilities are endless!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 3
- Yields:
-
60-72 balls
ingredients
- 1 (18 ounce) package Oreo cookies
- 1 (8 ounce) package cream cheese (softened and room temp)
- 1 (12 ounce) bag white chocolate chips (or milk chocolate)
directions
- 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.
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Reviews
-
As much as I enjoy Oreos, I don't have them much anymore, so this was a great way for me to indulge, & this recipe gave me enough to share in several directions while still having enough to enjoy right here at home! As you say, they were fun to make, & when finished, I sent some off to one of the weekly meetings my other half attends, & still had plenty to send along to his work! Got only raves from everyone who tasted them, & you're certainly getting them from the 2 of us as well! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
I like Bubble wrap; stupid greeting cards; Happy Meal toys; the Muppet Show; cotton candy; Who's Line is it Anyway; rollercoasters; badly dubbed Hong Kong action flicks; and pushing all the buttons on the toys at Wal-Mart. I'm a confused New Yorker trapped in the Midwest (SEND HELP!!); I like all things cheap, easy & bad for you; I'm insanely stable; and I'm into organized sponteneity.
But seriously (wait...can I be??), I am 39 yrs old, am happily married to my best friend for 10 years, have three 4-legged furbabies, love to play in PaintShop Pro, love to drive around on nice days in the Vette with the top out, and enjoy my husband's cooking. I'm a Stampin' Up! demonstrator, member of the KC Corvette Association, and a card-carying member of SPOGG - the Society for the Promotion of Good Grammar. I'm now a member here because all my mother (Suzanna Marie) does is rant & rave about how wonderful it is; and I trust her. She IS my mom, after all ::insert eyeroll here::
I hope you enjoy my recipes as much as I do. Hehehe