Oreo balls are an unbelievably easy crowdpleaser

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Mix: Add cream cheese to a mixing bowl and mix it until smooth. Add Oreo crumbs (reserve 1 Tablespoon of cookie crumbs for sprinkling on top at the end, if desired). and stir to combine. Scoop the mixture into 1 Tablespoon size balls and place them on a lined baking sheet. Freeze for 15 minutes.

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Add the cream cheese to the food processor and pulse until fully combined, creating a thick and clumpy dough. Use a small scoop or spoon to portion out the mixture, rolling each portion into a ball. Place the balls on a parchment-lined tray. Freeze the tray with the balls for at least 30 minutes.

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Make the Oreo Balls Filling. In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat the cream cheese, vanilla and sea salt together until the mixture is light and fluffy. Once the ingredients are combined well, scrape down the sides and gather the cream cheese mixture to the bottom of the bowl.

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Take the small balls out of the freezer. Using a candy dipping tool, dip and cover each ball with white chocolate. Then place the covered Oreo ball back on the parchment paper. Sprinkle with colored sugar immediately, before the candy coating sets. Freeze and Serve. Place back in the freezer for 10 minutes and serve!

Oreo balls are an unbelievably easy crowdpleaser

Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you're in a rush, cover and freeze the balls for 30 minutes.

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Place Oreos in a large food processor (affiliate link) and pulse until they turn into fine crumbs. Remove 2-3 tablespoons for decorating truffles later, if desired. Add the softened cream cheese to the Oreos and pulse until combined. Use a small cookie scoop or tablespoon to scoop out evenly sized balls of dough.

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Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined. Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes.

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Place the cookies in the bowl of a food processor* and pulse to fine crumbs. Transfer all but about 1 tablespoon of the crumbs to a large mixing bowl, and add the cream cheese. Mix until blended. Scoop 1-inch diameter balls, and roll between the palms to shape into smooth spheres. Chill in the refrigerator.

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Each ball should be roughly 1 inch or about 20g. Place the Oreo balls on a baking sheet lined with parchment paper or waxed paper. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days. 4. Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions.

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Freeze 10 to 15 minutes, or until slightly firm. You don't want them too cold. In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the Oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish.

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Instructions. In a blender or food processor, crush the Oreos into a fine powder. Combine the oreos with the cream cheese using either a stand mixer or an electric hand mixer until well combined. Use a cookie scoop or two spoons to portion out the oreo mixture into small portions, about 1/2 tbsp for each, dropping the mixture on a parchment.

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Transfer the mixture to a bowl. Cover and refrigerate it for 30 minutes. Once chilled, remove the mixture from your fridge and roll it into one-inch balls. Place the balls onto a parchment-lined baking sheet and refrigerate for 60 minutes. Add the candy melts (or chocolate chips) to a microwave safe bowl.

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Set aside. 36 Oreo cookies. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth. 8 oz (226 g) cream cheese. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese. Add vanilla extract and stir all ingredients until well-combined.

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Break the chocolate into pieces and place in a microwave safe bowl. Microwave on medium (50%) power in 30 second bursts, stirring in between, until melted and smooth. Using a fork, dip the oreo balls into the melted chocolate until coated. Hold the fork above the bowl and allow any excess chocolate to drip back into the bowl.