snack saturday

no-bake oreo balls

Makes 30 balls

1 package Oreo cookies (350 g)
⅔ cup brick-style cream cheese, room temperature
Coating chocolate in various colours

Line two large sheet pans with parchment paper; set aside.
In a food processor or blender, process all of the Oreo cookies into fine crumbs. Add cream cheese and process until thoroughly mixed (there should be no white traces of cream cheese).

Chill mixture 30 minutes. Using your hands, roll into walnut-sized balls, approximately ¾-inch in diameter.
Place balls on the lined sheet pan and refrigerate for at least 45 to 60 minutes or freeze on baking sheets 30 minutes if you are planning to decorate right away.

In the top of a double boiler over hot water, melt the coating chocolate, stirring until smooth. (If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.) Remove from heat.
Using a small fork or toothpicks, dip each chilled ball into the melted chocolate, allowing the excess to drip back into the pot. Place the balls onto the parchment paper
Add decorations or sprinkles before the chocolate hardens (see sidebar). If you want to add another layer of chocolate, allow the first layer to harden first. Store balls in an airtight container in the refrigerator

Plan ahead
Undecorated balls can be frozen for up to one month, just remember to freeze on a sheet pan first before transfering to a freezer bag.

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