Description
These strawberry shortcake oreo balls combine the rich crunch of golden oreos with creamy cheese and a burst of freeze-dried strawberries. Perfect for any gathering!
Ingredients
Scale
- 36 golden oreo cookies finely crushed (15.25 oz pkg.)
- 8 oz. brick cream cheese softened
- 1 lb. almond bark candi-quik, melted
- 1–2 oz freeze dried strawberries finely crushed
Instructions
- Crush the golden Oreo cookies by using a blender, food processor, or by smashing them in a plastic bag with a meat mallet, mixing in between.
- Combine the crushed cookies with softened cream cheese until well incorporated.
- Crush the freeze-dried strawberries and add them to the cookie and cream cheese mixture, blending well.
- Measure out approximately 1.5 tablespoons of the mixture using a cookie scoop and roll them into balls, placing them on a parchment-lined cookie sheet.
- Freeze the formed balls for 20-30 minutes before dipping in chocolate.
- In a microwave, melt the almond bark for about 1 minute 20 seconds and stir until smooth, reheating in 15-second increments if necessary.
- Dip each Oreo ball in the melted chocolate and return them to the lined pan.
- For decoration, tint some leftover melted chocolate with food coloring, drizzle it over the balls using a ziplock bag with a snipped corner, and sprinkle with crushed Oreo cookie bits.
- Once the chocolate has set, trim away any excess chocolate around the bottoms of the Oreo balls.
Notes
Chilling the balls before dipping helps the chocolate coating adhere better.
If desired, you can use different types of chocolate for dipping, such as milk or semi-sweet.
Ensure the cream cheese is softened for easy mixing, achieving a smooth texture.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg