Oreo Balls
"Wonderful truffle-like ball cookies. I bought the melting chips at Michaels. You can use dark chocolate or white chocolate too. I used dark chocolate and then drizzled with white chocolate).I like to store mine in the refrigerator and they do freeze well."
- Ready In:
- 1hr 45mins
- Ingredients:
- 3
- Serves:
-
25-50
ingredients
- 1 (1 lb) package Oreo cookies, crushed
- 8 ounces cream cheese, softened
- 1 (1 lb) package milk chocolate, confectionery coating (chips)
directions
- Using a blender, food processor, or hand held mixer, mix Oreos and cream cheese together.
- Roll into walnut size balls (I did mine a little smaller).
- Chill for an hour.
- Melt the melting chips in the microwave according to package directions.
- Dip Oreo ball into chocolate.
- Allow to harden on wax paper. Takes about 15 minutes.
- When no longer sticky to touch, you can drizzle with white chocolate if desired.
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Reviews
-
This is, hands down, the most absolute yummiest treat to make EVER. So good and so chocolate-y without being terribly rich. Just a tip: To make it work you really need to use the (dark cocoa) chocolate wafers like the ones they sell at Michael's-- any other chocolate won't work as well! -
These are delicious. DD always want these for the holidays. Thankyou for sharing your recipe. -
This is such an easy recipe. My only trouble was getting the dipping chocolate down. I couldn't figure out a way to effectively dip them in melting chocoalte and get them off a utensil (i tried several chocolate dipping utensils, toothpicks etc). Ultimately I ended up with double toothpicking. I imagine this recipe would be good subbing nutter butters w/ a little peanutbutter too. -
A hit with the company potluck.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
