OREO COOKIE BALLS
Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h45m
Yield 48
Number Of Ingredients 3
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.
OREO BOMBE
This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake -- but with half of the work.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
- Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
- Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
- Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
- Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
- When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE BONBONS
These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.
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