Yesterfood Oreo Cookie Balls

Step 3. While the oreo balls are chilling, place the almond bark or candy melts into a heat-safe bowl and melt in the microwave in 30-second intervals until smooth. Dip the Oreo balls into the melted chocolate using 2 forks and shake off the excess carefully. Step 4. Set the oreo balls onto the parchment paper and top with sprinkles immediately.

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Recipe of the Day: Bunny Oreo Balls Save the recipe on your Food Network Kitchen app today: https://food-network.app.link/MbU1Mvoe94

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Bunny Butt Oreo Ball Ingredients. Cream cheese: To bind the truffles together, use one 8-oz package of cream cheese, softened.. Oreo cookies: You will need one 14.3-oz package of Oreo cookies (Golden or Lemon flavor).. Melting chocolate: Use 1 ½ pounds of white melting chocolate, either wafers or almond bark. As well as ½ pound of pink melting chocolate

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How To Make Bunny Butt Oreos. Step 1. On a counter or table, lay out a big sheet of parchment paper. In a shallow dish with a flat bottom, add in the nonpareils. In a heat-safe bowl, put 4 pieces of chocolate almond bark and melt in the microwave for 30 seconds to a minute. Make sure to mix every 15 seconds until smooth and fully melted. Step 2.

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Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined. Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets.

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Set aside. Step 2. Prepare two baking sheets with waxed paper. Step 3. Place the mint oreo cookies into a food processor and pulse until the cookies become fine crumbs. Cut the cream cheese into chunks and add the cream cheese to the food processor. Pulse until the mixture is well blended and forms a large ball.

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Cut the cream cheese into chunks and add the cream cheese to the food processor. Pulse until the mixture is well blended and forms a large ball. Using a small cookie scoop, portion the cookie dough into 1-inch balls and roll into a smooth ball. Optional: For best results, freeze the oreo balls prior to decorating.

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Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you're in a rush, cover and freeze the balls for 30 minutes.

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3/4 cup confectioners' sugar; 3/4 teaspoon meringue powder (available in the baking aisle); 1 teaspoon refined coconut oil; One 14.3-ounce package chocolate sandwich cookies, such as Oreo (about 36 cookies); 2 cups white candy melting wafers (about 13 ounces); 45 mini marshmallows; 6 ounces cream cheese; Pink gel food coloring; Black gel food coloring; White sanding sugar, for decorating

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Add the cream cheese to the food processor and pulse until fully combined, creating a thick and clumpy dough. Use a small scoop or spoon to portion out the mixture, rolling each portion into a ball. Place the balls on a parchment-lined tray. Freeze the tray with the balls for at least 30 minutes.

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How to Make Easter Bunny Oreo Balls. Step 1: Line a baking sheet with wax paper or parchment paper. Step 2: Put the cookies into your food processor and pulse until you get a crumb-like texture. Step 3: Cut the cream cheese into chunks and add it to the cookie crumbs.

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Place the cookie crumbs and cream cheese in a large mixing bowl and blend together with a hand mixer until combined. Using a 1 ½ tablespoon scoop form the cookie mixture into balls. Roll them smooth and then gently shape into an egg shape. Repeat until all eggs have been shaped.

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Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until.

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Step 3: Scoop out the oreo mixture and roll into 1-inch balls. Place balls on the lined cookie sheet. Cover with plastic wrap and chill in the refrigerator for at least 2 hours (or overnight). Step 4: Melt white chocolate in the microwave in 30-second intervals, stirring after each interval, until smooth and melted (or as per package.