Happy Friday, lovelies! Today I’m doing something brand new to Bowtiful Life and sharing one of my favorite recipes with all of you! This past March I was making a sweet treat for a large group of people and I found a simple recipe from Kraft for Oreo Balls. They turned out really well and everyone seemed to love them, so I knew that I had to share the recipe with all of you as well! I’ve switched up a few things and added a few tips and tricks I learned along the way, so hopefully that makes this simple recipe even easier for all of you!
INGREDIENTS
// Makes approximately 45 servings, depending on size! //
– 1 package (8 oz.) of Philadelphia Cream Cheese, softened
– 40 Oreo Cookies, separated and then finely crushed
(I’d suggest using a blender or magic bullet to crush the cookie pieces, because this took much longer than expected.)
– 4 packages (4 oz. each) of Baker’s Semi-Sweet Chocolate, broken into pieces and melted
(When making this at school, we tried melting it in a microwave… Trust me, just don’t.)
INGREDIENTS // Makes approximately 45 servings, depending on size! //
– 1 package (8 oz.) of Philadelphia Cream Cheese, softened
– 40 Oreo Cookies, separated and then finely crushed
(I’d suggest using a blender or magic bullet to crush the cookie pieces, because this took much longer than expected.)
– 4 packages (4 oz. each) of Baker’s Semi-Sweet Chocolate, broken into pieces and melted
(When making this at school, we tried melting it in a microwave… Trust me, just don’t.)
STEPS
Mix the cream cheese, Oreo centers, and cookie crumbs until blended into a paste.
(Yet again, I’d suggest a blender because this takes a while to get the right texture.)
Separate and shape the mixture into approximately1-inch sized balls, depending on size preference.
Freeze cookie balls for 15 minutes.
Melt chocolate in preparation for dipping
(Have someone to help you keep the chocolate in a liquid state by continuously stirring it while in between dipping the cookie balls, or the chocolate will harden easily and be more difficult to work with.)
Dip the frozen cookie balls in melted chocolate, one-by-one.
(Use a toothpick or chopstick to dip the cookie balls into the melted chocolate.)
Place on wax paper on top of either a cookie sheet or cooling rack.
(To cover any holes from dipping process, take a spoon and add more of the melted chocolate to the cake ball, then use the excess chocolate to form a small swirl, covering the hole.)
Refrigerate the cake balls for at least 1 hour to for firmness, but allow approximately 20 minutes before serving so they can soften just a bit to allow for the best texture possible.Bon Appétit!
Mix the cream cheese, Oreo centers, and cookie crumbs until blended into a paste.
(Yet again, I’d suggest a blender because this takes a while to get the right texture.)
Separate and shape the mixture into approximately1-inch sized balls, depending on size preference.
Freeze cookie balls for 15 minutes.
Melt chocolate in preparation for dipping
(Have someone to help you keep the chocolate in a liquid state by continuously stirring it while in between dipping the cookie balls, or the chocolate will harden easily and be more difficult to work with.)
Dip the frozen cookie balls in melted chocolate, one-by-one.
(Use a toothpick or chopstick to dip the cookie balls into the melted chocolate.)
Place on wax paper on top of either a cookie sheet or cooling rack.
(To cover any holes from dipping process, take a spoon and add more of the melted chocolate to the cake ball, then use the excess chocolate to form a small swirl, covering the hole.)
Refrigerate the cake balls for at least 1 hour to for firmness, but allow approximately 20 minutes before serving so they can soften just a bit to allow for the best texture possible.Bon Appétit!
