Description
Delicious no-bake Valentine Oreo Cookie Balls coated in chocolate and decorated with heart sprinkles.
Ingredients
Scale
- 15 ounces (425 g) Oreo cookies, regular
- 8 ounces (227 g) full-fat cream cheese, softened
- 24 ounces (680 g) almond bark or dark/semi-sweet chocolate chips (for coating)
- Heart sprinkles (amount as desired)
Instructions
- Step 1: Finely crush Oreo cookies using a food processor or place in a zip-lock bag and crush with a rolling pin until you have fine crumbs. The crumbs should be even and small to blend smoothly.
- Step 2: Combine the crushed Oreos with softened cream cheese in a mixing bowl. Mix thoroughly using a food processor or a hand mixer until fully incorporated into a smooth, creamy texture. The mixture should be cohesive and able to hold its shape.
- Step 3: Using about one tablespoon of the mixture per ball, scoop and roll the mixture into even-sized balls with your hands. Place the balls spaced apart on a parchment-lined baking sheet to avoid sticking.
- Step 4: Chill the tray of balls in the freezer for 15 to 20 minutes or in the refrigerator for 1 hour. The balls should be firm but not completely frozen when ready for coating.
- Step 5: Melt the almond bark or chocolate coating according to package instructions until smooth and glossy. Ensure the consistency is pourable but not too runny to allow even dipping without excess pooling.
- Step 6: Use forks to dip each chilled ball into the melted chocolate coating, covering them completely. Allow excess chocolate to drip off before placing the coated balls back onto the parchment-lined sheet.
- Step 7: Immediately after dipping and before the coating sets, sprinkle heart-shaped decorations evenly over the warm chocolate coating to adhere properly.
- Step 8: Refrigerate the decorated balls for approximately 30 minutes to let the chocolate harden fully. Serve once the coating is firm to the touch.
Notes
- Room Temperature: Store Oreo balls in an airtight container at room temperature for up to 2 days, keeping them away from direct sunlight or heat.
- Refrigeration: Store in an airtight container in the refrigerator up to 7 days to maintain coating firmness and freshness.
- Freezing: Wrap each ball individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before serving.
- If the mixture is too soft to roll, freeze it for 10-15 minutes before shaping to make handling easier.
- To fix chocolate coating that becomes too thick during dipping, stir in 1 teaspoon of vegetable oil a few minutes before dipping to smooth it out.
- If chocolate clumps while melting, reduce the heat and stir continuously for 30 seconds to achieve a silky texture ideal for coating.
- Use a rounded tablespoon measure for uniform ball size to ensure consistent texture and appearance.
- If Oreo balls stick to the parchment paper, chill them an additional 10 minutes before removing to simplify detaching.
Nutrition
- Serving Size: 1 ball
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified