Monday, November 2, 2009

Oreo Balls

Oreo Balls (makes about 30-36)

1 package regular Oreo cookies
1 standard bar cream cheese (room temperature)
1 package white chocolate bark (varying depending on how much coating you prefer)
optional: food coloring, milk chocolate bark

If you have a food processor, you can pulse the cookies easily until mixture comes to a fine-grain sandy consistency. Otherwise, I find it easiest to twist apart the cookies and scrape the cream into a bowl with the cream cheese. Place chocolate wafers in a freezer bag and use a rolling pin or meat mallet/hammer to mash cookies into the fine sandy consistency. (the fewer intact pieces, the better). Pour crumbs into the cream filling/cream cheese mixture and mix until completely combined to a solid dark mix.

Melt white chocolate bark according to directions on the package.

Roll into balls roughly the size of a quarter. A cookie scoop works great to standardize the size. Drop into the melted bark and roll with a spoon until completely covered. Carefully scoot onto a sheet of wax or parchment paper to ensure that all sides of the candy retain their coating. (When they're firm, you can spoon on additional to any uncovered portions, also.) Allow to cool completely and peel off. They can be stored at room temperature in an air-tight container.

They're a versatile treat that you can style for holidays. I've made multicolored Christmas ornament-styled Oreo Balls for cookie tins. I also think it would be a cute decoration for a fall pumpkin-patch themed cake, etc.

1 comment:

  1. how did you color the chocolate for your Oreo Balls? I tried it this month and the consistency turned to frosting??