- 16 ounces Oreo Chocolate Sandwich Cookies
- 8 ounces cream cheese softened
- 16 ounces melting chocolate candy melts, or almond bark
Prepare a baking sheet with waxed paper.
Place the cookies into a food processor and pulse until the cookies become fine crumbs.
Cut the cream cheese into chunks and add the cream cheese to the food processor. Pulse until the mixture is well blended and forms a large ball.
Using a small cookie scoop, portion the cookie dough into 1-inch balls and roll into a smooth ball.
Optional: For best results, freeze the oreo balls prior to decorating. Freeze for 10 - 20 minutes.
Dip each ball into the melted chocolate and tap to remove the excess chocolate. Place the cookie ball on the prepared cookie sheet and immediately decorate with sprinkles..
Place the cookie sheet in the refrigerator for about 1 hour or until firm.
Prepare the cookie balls as directed and place on the baking sheet.
Put the baking sheet into the freezer until the cookie balls are frozen.
Transfer the cookie balls to an airtight container. Seal and freeze up to 6 months.
It's also important that you make sure that your cream cheese is completely softened before you start to make these Oreo Truffles! If your cream cheese is not completely soft you will have lumps of cream cheese instead of it being well mixed.
You can also use almond bark or white melting candies that you color with food coloring.
If your balls start to fall apart when you are dipping them, just place them in the freezer for 10 to 15 minutes to harden them back up.
To freeze before dipping, place oreo balls on a parchment-lined baking sheet and then place in the freezer for 10 to 20 minutes or until firm. Freezing first makes dipping easier.
Serving: 2Oreo Balls | Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 61IU | Calcium: 6mg | Iron: 1mg