How to Make---No Bake Chocolate Oreo Ball Cookies

Drizzle chocolate Oreo ball cookies with white chocolate for visual appeal.

Oreo cookies rate highly in both popularity and "yum" factor. So imagine how your ratings as a cookie maker will soar when you combine Oreos with a few simple ingredients for a treat that melts in your mouth and makes your guests linger for more. Your family and friends will think you splurged on gourmet truffles; otherwise, you'll need to toss a little flour on your face to fool people into thinking you toiled for hours to make no-bake chocolate Oreo ball cookies.

Difficulty:

Easy

Instructions

Things You'll Need

• Refrigerator
• 1 8-ounce package cream cheese
• Waxed paper
• 1 package Oreo cookies
• Rolling pin
• Food processor (optional)
• Large mixing bowl
• Mixing spoon
• 2 cookie sheets
• 2 teaspoons
• 2 12-ounce package semi-sweet chocolate pieces
• Paring knife
• 2 ounces (1/2 bar) paraffin wax
• Glass mixing bowl
• Microwave oven
• Double boiler (optional)
• Stove or hot plate (optional)
• White chocolate (optional)
• Chopped nuts (optional)
• Coconut (optional)

1. Remove the cream cheese from the refrigerator and allow the cream cheese to warm to room temperature.

2. Place an 18-inch sheet of waxed paper onto a flat surface. Break half of the Oreos into pieces and place onto the waxed paper. Cover with another 18-inch sheet of waxed paper.

3. Crush the Oreos with a rolling pin. Zedcor Wholly Owned/PhotoObjects.net/Getty Images

   Roll the rolling pin over the waxed paper to crush the Oreos into crumbs. Place the crushed pieces into the large mixing bowl. Crush the remaining Oreos and place them into the mixing bowl.

4. Use the mixing spoon to add the cream cheese to the crushed Oreos. Stir to mix the Oreo bits and the cream cheese.

5. Brush any remaining Oreo crumbs off of the waxed paper and lay the waxed paper onto two cookie sheets.

6. Use the teaspoons or your hands to shape the Oreo mixture into balls 3/4 inch to 1 inch in diameter. Place the balls onto the waxed-paper-covered cookie sheets. Freeze the Oreo balls until firm.

7. Place the chocolate pieces into the glass mixing bowl. Use the paring knife to shave 1/2 bar of paraffin wax (2 ounces) from a food-grade bar of paraffin.

8. Add the paraffin to the chocolate and microwave at medium power for 30 seconds at a time until the chocolate and paraffin melt. Stir after each 30-second interval.

9. Remove the Oreo balls from the freezer. Use a teaspoon to dip each ball into the melted chocolate and place each ball onto the waxed-paper-covered cookie sheets. Refrigerate until the chocolate sets.

Tips & Warnings

• Crush the Oreos in a food processor if you have one.

• Try mint-filled Oreos for a colorful variation.

• Food-grade paraffin helps the chocolate to flow when melted, and keeps the chocolate from melting onto the hands of people eating the treats. Look for paraffin with the canning supplies in the grocery store.

• Substitute chocolate bark for the chocolate bits and paraffin if desired.

• Drizzle melted white chocolate onto some of the completed Oreo balls or roll the dipped cookies into coconut or chopped nuts.

• Dip fruit pieces into any leftover melted chocolate.

• Do not overheat the chocolate or it will turn grainy. Use a double boiler as an alternative to a microwave for melting the chocolate and paraffin.

References

• What's Cooking America: Question and Answer -- Paraffin Wax With Chocolate

Resources

• "Pittsburgh Post-Gazette"; It's Time for . . .Cookie Table Wows; Arlene Burnett; April 2003