Try this Oreo Balls recipe, or contribute your own.
Suggest a better descriptionUsing a food processor (a blender would probably work too, even a rolling pin), crush the Oreos until fine - the finer the crumbs, the smoother the cookies. Put into a large mixing bowl, add the cream cheese and vanilla and beat with a mixer until smooth. Using a cookie scoop, scoop out the oreo mixture into balls, placing them onto a cookie sheet lined with waxed paper. Place cookie sheet into the refrigerator for at least 30-45 minutes, or even overnight, so the balls are chilled and firm,
Place 4-5 blocks of white almond bark into a glass bowl and microwave on low power for 2 minutes or until melted, stirring once or twice. Dip the Oreo balls into the melted almond bark, using a long pickle fork or toothpicks. (don't leave the balls in the melted bark too long as they can get soft and lose their shape).
Put the dipped balls back onto the cookie sheet and into the refrigerator to set up. Next, melt 1 block of chocolate almond bark in the microwave on low power. Using a fork or spoon, dip it into the chocolate bark and drizzle over the white oreo balls, making 4 or 5 stripes. Refrigerate again until the chocolate is set. Put in a container and keep rerfrigerated.
Note- I found it easiest to put the melted chocolate almond bark in a sandwich Baggie and cut a tiny hole in the corner. This makes it very easy to drizzle over the balls.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 65 | ||
Calories from Fat: 58 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 60.7mg | 2 % | |
Potassium 26.3mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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