Oreo Peppermint Balls Recipes
OREO PEPPERMINT BALLS
I used Shannon Smith's Oreo Cookie Ball recipe but used Andes Peppermint Crunch instead of the Almond Bark. With the little bit of crunch, it tastes like another version of Peppermint Bark.
Provided by Cynthia Dorrel @CynDluvs2bake
Categories Candies
Number Of Ingredients 4
Steps:
- Using the food processor, crush the pack of Oreo cookies until dirt-like. Add Neufchatel Cheese to make into dough. It will appear wet.
- Roll the dough into bite-size balls and place on parchment paper. Put in the refridgerator for 15min.
- Place Andes Peppermint chips in ceramic bowl and microwave until melted smooth. It will turn pink. Add some shortening to thin out if needed.
- Place each ball on a fork and pour the melted peppermint mixture on top using a spoon. Tap off excess, then place on parchment paper using a knife. Sprinkle with Red Sugar before coating hardens.
PEPPERMINT OREO COOKIE BALLS
I got this recipe from the Philadelphia Cream Cheese web site last year at Christmas. It was a HUGE hit with everyone. Very easy & so yummy!!
Provided by bkellum
Categories Candy
Time 20m
Yield 48 balls, 48 serving(s)
Number Of Ingredients 4
Steps:
- RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
- REFRIGERATE 1 hour or until firm.
- TIPS FOR PREPARATION:.
- SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
- HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
- HOW TO STORE: Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 104, Fat 8.3, SaturatedFat 4.5, Cholesterol 5.2, Sodium 60.9, Carbohydrate 9.1, Fiber 1.8, Sugar 3.8, Protein 2
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