a great recipe I found from the inperfect homemaker
OREO BALLS
8 oz cream cheese, softened
1 package of Oreos, crushed
23 oz bag of milk chocolate chips melted with 4 Tbsp. vegetable shortening or chocolate candy coating
Crush the Oreos (including the white filling) into fine crumbs with a food processor. Once they are all crushed then mix them with the cream cheese (do this in a mixer, not by hand). When it is well combined then you can start rolling the mixture into balls. Lay them on a cookie sheet lined with wax paper (and don't let the balls touch each other). Once you have all the balls made, put them in the freezer for about 15-20 minutes.
While they are hardening, melt the milk chocolate in a bowl.
Set out another big piece of wax paper to set the balls on once they are coated.
If dipping in melted chocolate chips then place dipped balls in the fridge to set up. If using candy coating they should harden at room temp in a few minutes.
My friend Lette gave me this recipe for CHOCOLATE COVERED RICE KRISPY PEANUT BUTTER BALLS. These always go over well! This recipe makes a lot so you may want to half it unless you are giving them out as gifts.
Here is the recipe:
CHOCOLATE COVERED RICE KRISPIE PEANUT BUTTER BALLS
2 cups creamy peanut butter
2 cups powdered sugar
4 Tbs. butter
4 cups rice krispies
Mix everything together and roll into balls and place on wax paper. Chill for 15-20 minutes.
While peanut butter mixture is chilling melt chocolate.
23 oz. bag of milk chocolate chips melted with 4 Tbsp. vegetable shortening or chocolate melting chips. If using chocolate chips then you will need place the balls in the fridge to set up. If using chocolate candy coating then they should set up at room temp.
Cover balls with chocolate. Makes approximately 4 dozen.
8 oz cream cheese, softened
1 package of Oreos, crushed
23 oz bag of milk chocolate chips melted with 4 Tbsp. vegetable shortening or chocolate candy coating
Crush the Oreos (including the white filling) into fine crumbs with a food processor. Once they are all crushed then mix them with the cream cheese (do this in a mixer, not by hand). When it is well combined then you can start rolling the mixture into balls. Lay them on a cookie sheet lined with wax paper (and don't let the balls touch each other). Once you have all the balls made, put them in the freezer for about 15-20 minutes.
While they are hardening, melt the milk chocolate in a bowl.
Set out another big piece of wax paper to set the balls on once they are coated.
If dipping in melted chocolate chips then place dipped balls in the fridge to set up. If using candy coating they should harden at room temp in a few minutes.
My friend Lette gave me this recipe for CHOCOLATE COVERED RICE KRISPY PEANUT BUTTER BALLS. These always go over well! This recipe makes a lot so you may want to half it unless you are giving them out as gifts.
Here is the recipe:
CHOCOLATE COVERED RICE KRISPIE PEANUT BUTTER BALLS
2 cups creamy peanut butter
2 cups powdered sugar
4 Tbs. butter
4 cups rice krispies
Mix everything together and roll into balls and place on wax paper. Chill for 15-20 minutes.
While peanut butter mixture is chilling melt chocolate.
23 oz. bag of milk chocolate chips melted with 4 Tbsp. vegetable shortening or chocolate melting chips. If using chocolate chips then you will need place the balls in the fridge to set up. If using chocolate candy coating then they should set up at room temp.
Cover balls with chocolate. Makes approximately 4 dozen.
