Cream Cheese Oreo Balls Recipes

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.

Steps:

• Line a baking sheet with parchment paper.
• Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
• Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

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.

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Steps:

• 1. Line large cookie sheet with "wax paper" Crush Oreos in a zip lock bag, next pour cookies in a large mixing bowl and add cream cheese. Mix with hands until mixture comes together. Make 1 inch balls and place on cookie sheet. Put in freezer for 25 min.
• 2. After 25 min get out Oreo Balls, in a medium glass bowl melt chocolate in 25 second intervals. Give a quick stir then dip Oreo Balls quickly into chocolate using a toothpick. Place back on cookie sheet and let cool for about 25 min.(For Holidays I Like to add a drop of food coloring gel to the chocolate to make it more festive) Enjoy!!

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.