baked

the ultimate food high

No-Bake Bites: OREO Balls

Welcome to heaven. These truffles consist of a velvety center made of cream cheese and Oreos, coated in crunchy, rich chocolate. Only calling for three ingredients, this simple no-bake treat is bomb diggity—it basically redefines perfection.

Teresa Sabga, co-editor-in-chief of Baked Magazine. Follow Teresa on Twitter and Instagram @teresamarias.

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Ingredients:

  • 1 package of 8 oz. cream cheese, softened
  • 36 OREO Cookies
  • 2 Ghirardelli Bittersweet Chocolate Baking Bars (4 oz. each)

Directions:

  1. Crush OREO cookies into fine bits (My suggestion: throw them into a Ziploc bag and walk on it for a minute).
  2. Mix together OREO crumbs and cream cheese until there are no loose crumbs and no visible white clumps from the cream cheese.
  3. Line a cookie sheet with parchment paper, wax paper, or silicone.
  4. Using a small cookie scoop, shape 1 tablespoon bite-sized balls out of the dough onto the cookie sheet. Smooth each ball by rolling in the palm of your hands.
  5. Place in freezer for 30 minutes.
  6. Melt the chocolate bars according to the package directions.
  7. Remove the cookie sheet from the freezer and dip balls in melted chocolate, placing in a single layer.
  8. Sprinkle with remaining cookie crumbs. Highly adaptable for the holidays, these truffles can be topped with sprinkles, candy canes, drizzled white chocolate, or whatever tickles your fancy.
  9. Refrigerate for 1 hour to cool and harden.
  10. Store in a tightly sealed container in the refrigerator.

For more advice and tips from OREO’s head office, meet Andy, VP of cookie balls:

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 12/13/2014 by in MUNCHIES and tagged , , , , , .
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