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Recipe of the Week: Strawberry Oreo Balls




INGREDIENTS


  • 14.3-ounce package or 36 Golden Oreos

  • 7.5 to 8 ounces strawberry cream cheese softened

  • 1/2 cup strawberries diced small, about 4-5 medium-sized strawberries

  • 1 1/2 cups about 11-12 ounces of white chocolate chips

  • 1 tablespoon coconut oil

  • 1 cup pink candy melts optional for decoration

  • sprinkles optional for decoration


INSTRUCTIONS

  • Line a rimmed baking sheet with parchment paper.

  • Place cookies in a food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.

  • Add strawberry cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquid.

  • Dice the strawberries then dry them well with a paper towel. Fold the strawberry pieces into the cream cheese mixture with a spatula.

  • Roll the strawberry doughballs, about one tablespoon per ball. For this recipe, you'll need a small cookie scoop. Place each ball on the parchment paper lined baking sheet so they are not touching. Freeze the balls for at least 15 minutes.

  • Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.

  • Remove balls from the freezer. Place balls into the white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.

  • Melt the pink candy melts in the microwave for a minute at half power, then stir. Continue heating the pink candy melts in thirty-second increments until it forms a smooth pink chocolate sauce.

  • Drizzle the top of each ball with the pink chocolate candy melts, then top with sprinkles immediately if desired. Place the pan in the freezer for 15 minutes to help the chocolate fully harden, then enjoy!



NOTES


  • Making Cookie Crumbs Without a Food Processor

    • If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.

    • After the cookies have become crumbs, you can mix the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer, you can mix them together by hand, but it may take a little longer and the cream cheese needs to be well softened.


  • Using Oil in The Chocolate– Adding a little bit of oil to the chocolate will help create a smooth white chocolate coating. I prefer to use a tablespoon of coconut oil, but you can use a tablespoon of any of these oils.

    • Coconut Oil

    • Vegetable Shortening

    • Vegetable oil


 

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