Oreo Snowballs Recipes

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 really well and mix with cream cheese (can use blender or mixer.).
• Roll into walnut size balls.
• Chill for at least 1 hour.
• Melt the almond bark in microwave.
• Dip chilled balls into melted almond bark and set up on wax paper.
• You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
• Keep them refrigerated. Try to share!

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.

Steps:

• 1. Crush oreo cookies in a blender.
• 2. Cream together with cream cheese. Roll into small balls.
• 3. Melt almond bark in a bowl or baggie.
• 4. Dip balls into melted almond bark and place onto wax paper till hardened. Enjoy!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.