Description
These strawberry shortcake oreo balls blend chocolatey goodness with a creamy filling. Ideal for parties or a quick sweet treat, they’re easy to make and bursting with flavor!
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 using a blender, food processor, or by placing them in a sealed bag and smashing with a meat mallet.
- Mix the crushed Oreos with softened cream cheese until well combined.
- Crush the freeze-dried strawberries into fine crumbs or chop into smaller pieces and mix into the cookie mixture thoroughly.
- Scoop about 1.5 tablespoons of the cookie mixture and roll into balls. Place them on a parchment or wax paper lined cookie sheet.
- Freeze the balls for 20-30 minutes before dipping them in chocolate.
- Melt the candy coating in the microwave for about 1 minute and 20 seconds, stirring gently until smooth. Return to microwave in 15 second intervals if needed.
- Dip each ball in the melted chocolate and place them back on the lined pan.
- To create a drizzle, add a few drops of food coloring to the leftover melted chocolate, transfer to a ziplock bag, cut a tiny corner, and drizzle over each ball. Sprinkle with reserved cookie crumbs.
Notes
Use half the cookies at a time for easier crushing in the blender.
Let melted chocolate cool slightly before dipping to avoid melting the Oreo balls.
If using a different chocolate, ensure it has a similar melting point for best results.
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg