E&C Holiday Cookbook 2021

Oreo Balls Ingredients: 1 package (14.3 oz) Oreo chocolate creme sandwich cookies

1 package (8 oz) cream cheese, softened

34 oz (from two 20-oz packages) vanilla-flavored candy coating (almond bark)

½ cup semisweet chocolate chips

½ teaspoon vegetable oil Instructions:

1. Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency. 2. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm. 3. In small microwavable bowl, microwave half of the 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15 second intervals until melted and smooth OR melt the candy coating on low heat in a saucepan on the stovetop, stirring frequently with. 4. Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls. 5. Optional: Drizzle melted chocolate or candy coating (try a different flavor/color) over the oreo balls. Refrigerate about 15 minutes or until chocolate or candy coating is set. Store covered in refrigerator.

Tracey Graham

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