Description
Strawberry Shortcake Oreo Balls are an easy and delectable treat combining creamy filling, crushed Oreos, and a luscious almond bark coating. They’re perfect for parties or a sweet snack!
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 (i used vanilla almond bark but you could use milk chocolate or semi-sweet instead)
- 1–2 oz freeze dried strawberries finely crushed
Instructions
- Crush the Golden Oreo cookies using a blender, food processor, or by smashing in a bag with a mallet, blending in batches if needed.
- Combine the cookie crumbs with the softened cream cheese until fully mixed.
- Crush the freeze dried strawberries, either finely or in larger pieces according to preference, and add to the cookie and cream cheese mixture, mixing well.
- Scoop approximately 1.5 tablespoons of the mixture and roll into balls, placing them on a parchment or wax-lined baking sheet.
- Freeze the balls for about 20-30 minutes before dipping them in chocolate.
- Melt the candy coating or chocolate in the microwave in 1 minute 20 seconds intervals, stirring gently until smooth.
- Dip each ball in the melted chocolate and put back on the lined baking sheet.
- For decoration, add pink or red food coloring to the remaining melted chocolate, drizzle over the balls using a ziplock bag, and sprinkle with reserved crushed Oreo cookies.
- After the chocolate has set, trim any excess chocolate pooled at the bottom of the balls.
Notes
For easier crushing of Oreos, blend in smaller batches for a finer result.
Feel free to use different chocolate varieties for coating based on your preference.
These can be made in advance and stored in the freezer for a versatile treat.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg