Best Oreo Balls Recipes

OREO COOKIE BALLS

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.

OREO BALLS

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.

OREO BALLS

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.

OREO SNOWMAN COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until 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. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm. Keep refrigerated.

OREO FOOTBALL COOKIE BALLS

Steps:

• MIX cream cheese and cookie crumbs until well blended.
• SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
• REFRIGERATE 1 hour or until firm.

SNOW BALLS (OREO BALLS OR OREO TRUFFLES)

Steps:

• Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
• Roll into walnut size balls.
• Chill for at least 1 hour.
• Melt the almond bark in microwave.
• Dip chilled balls into melted almond bark and set up on wax paper.
• You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
• Keep them refrigerated. Try to share!

MELTING SNOWMEN OREO COOKIE BALLS

Steps:

• Crush 9 cookies finely; mix with cream cheese until blended. Shape into 15 balls.
• Place remaining cookies on waxed paper-covered rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen.
• Refrigerate 1 hour or until firm.

SNOWMAN OREO BALLS

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add cream cheese; pulse just until blended. Refrigerate, covered, until firm enough to shape., Shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze, covered, several hours or overnight., Dip balls in melted chips; allow excess to drip off. Return to pans. Disassemble Oreo cookie sandwiches. Remove and discard filling or save for another use. Top dipped ball with a cookie and attach one Rolo candy to the top of each miniature Oreo with melted white baking chips to make a hat. Let stand until set. Make snowman face with sprinkles. Store in covered containers in the refrigerator.

CHOCOLATE COVERED OREO BALLS

Steps:

• 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.

OREO® RUM BALLS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
• Cover and refrigerate until firm enough to handle, about 1 hour.
• Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

WHITE CHOCOLATE OREO CREAM CHEESE BALLS

Steps:

• Crush the Oreos with the blender until powder like.
• Then hand blend the Oreo Powder and Cream Cheese.
• Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
• Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.

GOLDEN OREO COOKIE BALLS

Steps:

• 1. Chop up oreos (approx. 3 rows) and blend until fine. A food processor works great!
• 2. Add cream cheese to oreo crumbs and blend until a dough forms. Chill this for 15 minutes.
• 3. Roll into little balls and chill the oreo balls for another 15 minutes.
• 4. You may either melt the white chocolate in a double broiler or follow the microwave instructions.
• 5. Dip the chilled oreo balls into the melted chocolate and coat the entire ball. Place them into mini cupcake wrappers or onto waxed paper to set.
• 6. You may now add sprinkles. Keep Refrigerated :)

BUNNY OREO BALLS

Steps:

• Line 2 rimmed baking sheets with parchment paper.
• Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
• Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
• While the truffles chill, prepare the decorations.
• For the royal icing, combine the confectioner's sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
• Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
• For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
• Put some white sanding sugar and pink sanding sugar in separate bowls.
• For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
• For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
• For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
• Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
• For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
• For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
• Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled.

OREO TRUFFLES AKA DIRT BALLS RECIPE - (5/5)

Steps:

• MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. How to Easily Dip Truffles To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm. Special Extra Sprinkle truffles with colored sugar or sprinkles in addition to, or in place of, the cookie crumbs. How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

TOASTED COCONUT GOLDEN OREO COOKIE BALLS

Steps:

• 1. Crush OREO cookies in food processor or blender until finely chopped crumbs
• 2. Lightly toast 1 1/2 cups of coconut for 5 minutes
• 3. Mix softened cream cheese, cookie crumbs and 1 cup coconut until blended
• 4. Shape into 42 one inch balls
• 5. Break chocolate into pieces and place in microwaveable bowl. Microwave on High for 2 minutes or until chocolate is completely melted, stirring every 30 seconds
• 6. Dip balls in melted chocolate
• 7. Place in single layer in a shallow waxed paper-lined pan
• 8. Sprinkle with remaining coconut
• 9. Refrigerate one hour or until firm

EASY PEASY OREO BALLS

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.

OREO COOKIE BALLS

Steps:

• Using a food processor or blender, grind cookies to a ground coffee texture.
• Knead cream cheese and cookies until thoroughly mixed.
• Make large ball and refrigerate for 45 minutes.
• Roll into walnut size balls and place on wax paper.
• Place in freezer for 45 minutes.
• In double-boiler, melt white almond bark.
• Use a toothpick to dip balls in white almond bark and coat thoroughly.
• Place on wax-paper.
• Let cool.
• Store in an airtight container, in refrigerator.
• Enjoy!

TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.

THE BEST OREO® RUM BALLS

Steps:

• Combine chocolate wafer crumbs, confectioners' sugar, pecans, corn syrup, and 1/4 cup rum in a bowl. Mix with your hands until ingredients are well combined; mixture will be stiff and sticky.
• Shape into 1 1/2-inch balls. Dip each ball in remaining rum and roll in coconut flakes.
• Cover and refrigerate until firm, 8 hours to overnight. Roll in more coconut just before serving, if desired.

OREO CHEESE BALLS

Steps:

• 1. Blend Pk. cookies in food processor. pour into large bowl. Add the softened cream chesse. Blend with spoon till well mixed.(Will be thick and pliable)
• 2. Roll into 1 inch ball . place on cookie sheet lined with pastry sheet or wax paper. Cool in frig. While cooling, melt white chocolate. As soon as the chocolate is melted, remove balls from frig and dip, covering entire ball. Return to wax paper,
• 3. After balls are firm, drizzle with melted dark chocolate. ENJOY!