Mmmmm, Oreos. Who doesn’t LOVE them? And so many varieties these days to choose from! If you haven’t had one in a while, go down the cookie aisle next time you’re at the grocery store and see how many different types there are. You’d be surprised! Did you know you can make Oreos even better by making them into Oreo Balls? If you haven’t tried them, you are missing out!
I’ve made Oreo balls with the original Oreos many times, but I decided to step it up a notch this time and use the new PUMPKIN SPICE Oreos that hit the shelves last week.
It’s a super simple recipe that consists of three ingredients:
A package of Pumpkin Spice Oreos
A block of cream cheese, at room temp.
A package of white or chocolate chips to dip them in.
A wax lined cookie sheet.
Put the Oreos in a gallon size ziplock, make sure there’s no extra air in it, and seal. Lay out on counter, or cutting board and pound away. I used the flat side of a meat pounder. Try to crush the Oreos as much as possible and once you’ve crushed the Oreos, dump into a bowl. Try to scoop out all the left over Oreo filling from the inside of the bag, you don’t want to leave any of that yumminess behind.
After you’ve emptied the ziplock, add the cream cheese and blend with a hand-mixer until well blended. It will be a pretty wet “dough”, so at this point for easier ball making you could refrigerate it for a while and then roll it into balls. I usually don’t because I’m usually making it for the family and they don’t care how perfectly round the balls are. After you’ve scooped out the dough, rolled into balls using your hands and laid out onto the wax paper, they do need to be placed in the FREEZER until very firm.
When it’s about time to take the balls out, start melting your chocolate. I do mine in the microwave, but keep a close eye on it, if you heat it for too long it can seize up the chocolate. Usually takes only a minute or two, it’s safer to do in 30 second increments and stir each time to check the consistency of the chocolate. I ended doing some milk chocolate and white chocolate in two different bowls so that I could experiment with the flavors.
After the chocolate is melted, pull out the balls from the freezer and one by one dip into the bowl of chocolate. I usually just drop it in and use a fork to roll it up the side of the bowl. It seems to help coat the entire ball with chocolate. Place onto the wax paper.
If you want to embellish them with sprinkles or a chocolate chip, do so now when the chocolate it still wet. I placed a pumpkin spice flavored chip on each once. Once you’ve done them all, place in fridge or freezer to harden back up.
Once they are hardened, ENJOY! Warning, they are very addicting.
I ended up enjoying the milk chocolate ones better, but my husband preferred the white chocolate ones. It’s just a preference of your taste, I’m not a huge white chocolate fan. If you use white chocolate, you could tint it with orange food coloring to make it look like pumpkins or use those already tinted chocolate melts that you can get a craft and grocery stores. I would have, but could not find them in ANY stores.
This recipe is such a great twist on your typical Oreo ball recipe that I hope you get to try it. The Pumpkin Spice Oreos are only supposed to be available for 6-8 weeks, so I wouldn’t wait. I’m sure they are going to be flying off the shelves.
Happy Fall Y’all and enjoy your Pumpkin Spice Oreo balls!
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