Oreo Balls Recipe With Almond Bark. Roll into 1 balls and place on a parchment lined baking sheet. Sprinkle each ball with sprinkles while the vanilla almond bark is still warm.
Crush the oreos really well and mix with cream cheese (can use blender or mixer.). Use a cookie scoop to measure out about 1.5 tbsp of the cookie mixture and roll each scoop into a ball. Melt the candy coating or melting chocolate in the microwave for about 1 minute 20 seconds.
Dip Chilled Oreo Balls In Melted Chocolate Using Fork So Chocolate Can Drip Off.
Use a cookie scoop to measure out about 1.5 tbsp of the cookie mixture and roll each scoop into a ball. Dip each ball into the melted almond bark, then return the balls to the baking sheet. Melt the candy coating or melting chocolate in the microwave for about 1 minute 20 seconds.
Sprinkle The Crushed Peppermints On Top Of The Coated Oreo Balls (This Is An Optional But Festive Garnish).
Add cream cheese to bowl and cream together. Melt the almond bark and chocolate chips. Transfer coated balls to the baking sheet.
Crush The Oreos Really Well And Mix With Cream Cheese (Can Use Blender Or Mixer.).
Cover with sprinkles as desired and carefully place back onto the parchment/wax paper and. Stop when there are a few bits of bark chocolate left. Using a fork drizzle the melted dark chocolate on top.
Place Oreo Balls Back In The Fridge For 30 Minutes, Remove And Store Until Ready To Serve Them.
Place the peppermint oreo balls in the refrigerator for at least 1 hour, or until firm. Place the whole oreos into a food processor (entire cookie, don't remove cream filling) and run it until it turns into fine crumbs. I used one 24 oz.
It Could Not Have Been Easier To Melt The Bark In The Microwave.
Melt the vanilla almond bark in the microwave, stirring in 30 second increments. Set covered cookie balls onto waxed paper and let set aprox. Place oreo balls on a parchment or wax paper lined cookie sheet.