Who does not love the delicious taste of an Oreo? Two chocolate cookies with rich vanilla crème in the middle, makes it hard to just eat one. The recipe I absolutely love is the Oreo Truffle Ball. Although the recipe itself is fairly new and does not have a specific history recorded, the main ingredient most everyone loves, the Oreo, does. In 1912, the company Nabisco, which was formed from several small baking companies, released three new
cookies, one of them the Oreo. The origin of the name Oreo is not clearly given but the most common belief is that it came from the combination of “re” in the word cream and two “o”s from the word chocolate creating the word “Oreo.” The Oreo turned out to be the best selling cookie Nabisco ever created. In 1987, the fudge-covered Oreo was introduced and sometime later making Oreo Truffles out of Oreos was brilliantly invented. The Oreo cookie itself has been the best-selling cookie in America since 1912. Since Oreo’s creation, 362 billion cookies have been sold and Americans eat almost 12 billion Oreos a year! That is a lot of cookies!
Ingredients:
1 whole package of Oreo Cookies (Double or Single Stuffed)
1 8 oz. package of regular cream cheese
1 package of almond bark (white or milk chocolate)
Directions:
-Pull out refrigerated cream cheese and let sit at room temperature for 15 minutes.
-Crush Oreo Cookies in a blender into little pieces with no clumps in them. If you don’t have a blender you can put the Oreos into a sealed zip lock bag and crush them using a rolling pin.
-Then put the Oreo cookie crumbs in a large bowl, add the cream cheese and mix together with a mixing spatula or spoon.
-Spoon out 1-inch Oreo mix, roll into a ball, and place on a cookie sheet covered with wax paper or my favorite: a baking mat.
-Immediately put Oreo balls into a freezer for 40 minutes.
-Bring out the cookies and melt the almond bark in a bowl in the microwave. It is better to break up the bark and then melt it. It takes less time in the microwave and less of a chance of burning the almond bark.
-Dip Oreo balls using a fork or tooth pick into the melted chocolate almond bark covering the entire cookie for a few seconds and place on cookie sheet.
-If you want to add a drizzle, sprinkles, crumbs, or other types of toppings do it right after you dip it into the melted chocolate almond bark placed on the mat. It will be wet and stick to the Oreo ball better. Then let the Oreo balls harden for 10-15 minutes. Enjoy.
*Keep Oreo Balls refrigerated in a closed container for optimal freshness!
cookies, one of them the Oreo. The origin of the name Oreo is not clearly given but the most common belief is that it came from the combination of “re” in the word cream and two “o”s from the word chocolate creating the word “Oreo.” The Oreo turned out to be the best selling cookie Nabisco ever created. In 1987, the fudge-covered Oreo was introduced and sometime later making Oreo Truffles out of Oreos was brilliantly invented. The Oreo cookie itself has been the best-selling cookie in America since 1912. Since Oreo’s creation, 362 billion cookies have been sold and Americans eat almost 12 billion Oreos a year! That is a lot of cookies!
Ingredients:
1 whole package of Oreo Cookies (Double or Single Stuffed)
1 8 oz. package of regular cream cheese
1 package of almond bark (white or milk chocolate)
Directions:
-Pull out refrigerated cream cheese and let sit at room temperature for 15 minutes.
-Crush Oreo Cookies in a blender into little pieces with no clumps in them. If you don’t have a blender you can put the Oreos into a sealed zip lock bag and crush them using a rolling pin.
-Then put the Oreo cookie crumbs in a large bowl, add the cream cheese and mix together with a mixing spatula or spoon.
-Spoon out 1-inch Oreo mix, roll into a ball, and place on a cookie sheet covered with wax paper or my favorite: a baking mat.
-Immediately put Oreo balls into a freezer for 40 minutes.
-Bring out the cookies and melt the almond bark in a bowl in the microwave. It is better to break up the bark and then melt it. It takes less time in the microwave and less of a chance of burning the almond bark.
-Dip Oreo balls using a fork or tooth pick into the melted chocolate almond bark covering the entire cookie for a few seconds and place on cookie sheet.
-If you want to add a drizzle, sprinkles, crumbs, or other types of toppings do it right after you dip it into the melted chocolate almond bark placed on the mat. It will be wet and stick to the Oreo ball better. Then let the Oreo balls harden for 10-15 minutes. Enjoy.
*Keep Oreo Balls refrigerated in a closed container for optimal freshness!