Ingredients Jump to Instructions ↓

  1. Oreo Balls

  2. 1 pound Oreo cookies* (3 sleeves)

  3. 8 oz. cream cheese, softened

  4. 1/2 tsp vanilla

  5. 1 pound milk chocolate (or almond bark)

  6. 1/2 pound white chocolate (or almond bark)

Instructions Jump to Ingredients ↑

  1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla until thoroughly mixed (there should be no white traces of cream cheese). Using a spoon or small scoop, scoop up dough into blobs approximately the size of golf balls and place on wax-lined cookie sheets. Place in freezer for approximately 15 minutes or until dough is stiff enough to work with. When dough is workable, roll each into a ball form. Again, place balls in freezer for 15 minutes.

  2. In double-boiler, melt the milk chocolate. Place the dough balls on a fork and immerse them in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto the wax-lined cookie sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. In a separate double-boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls (to cover fork marks) or sprinkle remaining crushed oreos over top. Let cool.

  3. Store in an airtight container, in refrigerator.

  4. *Nutter Butter sandwich cookies can be used as a substitute


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