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In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 Tbsp coconut oil, heating in 15-second increments and stirring each time until chocolate melts (usually 45-60 seconds total in the microwave) Dip each ball in melted chocolate, allowing excess chocolate to drip back into the bowl.
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In a microwave safe bowl in 30 second intervals melt the red candy melts until smooth and melted. 1 cup red candy melts. Place the melted red candy melts into a ziploc bag and snip of a tiny bit of the corner. Drizzle the red chocolate over the truffles and set aside to set or place into the refrigerator for 10 minutes.
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In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the Oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball back onto the baking sheet.
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Stir until combined. Roll the Oreo mixture into 1-inch balls (this recipe makes about 24 balls), and refrigerate them for 20 minutes. Meanwhile, melt the white chocolate in the microwave using a microwave-safe bowl. Melt in 30-second intervals until evenly melted. Let it cool to room temperature.
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Instructions. Add peanut butter, butter, and powdered sugar in a large bowl. Mix until ingredients are incorporated, if still crumbly work it together with your hands. Knead until a smooth dough forms. Use a small cookie scoop to evenly portion out the Dell onto a parchment-lined baking sheet. Refrigerate the peanut butter balls for 30 minutes.
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Instructions. Using an electric mixer on medium high speed with a paddle attachment, beat the cream cheese until smooth and creamy. Crumble the cookies into the same bowl and beat together with the cream cheese until well combined. Use a 1 ½ inch cookie scoop to scoop even sized amounts, and roll them into smooth balls.
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In a large bowl, beat together the cakes and cream cheese until well mixed. 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 truffle balls prior to decorating. Place the white candy melts into a microwave-safe bowl. Microwave the candy on high for 1 minute.
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From Rum Balls made with vanilla wafer crumbs, to Peanut Butter Snowballs using graham cracker crumbs, to Chocolate Hazelnut Balls (a version of Oreo Cookie Balls) each No-Bake Christmas Cookie Ball is jam packed with flavor and texture thanks to the crushed cookies. Each ball is then held together with either nut butter, maple syrup, or butter.
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Step 1: Line a cookie sheet with parchment paper or wax paper and set it aside. Step 2: Place trees and softened cream cheese to a large bowl and beat together until well combined. Step 3: Roll the dough into 1-inch balls. Place the balls on the lined sheet pan, cover with plastic wrap, and refrigerate for 2 hours.
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Step 2: Add the crushed pineapple, one cup of coconut, graham crumbs, and jello powder to the cream cheese. Blend these well to get a uniform mixture. Step 3: Refrigerate the mixture for an hour to set, making it easier to shape the balls. Step 4: Shape and roll the balls in the remaining coconut.
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Spiced Rum Fruitcake. Fruitcake is the queen of all traditional Christmas desserts. This version can be made in advance (and actually gets better after a few days). You can substitute Brazil nuts, pecans and hazelnuts for the walnuts—or use a combination of nuts. —Jason Boor, Manchester, New York. Go to Recipe.
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Incorporate the drained crushed pineapple, one cup of the desiccated coconut, graham crumbs, and the pineapple jello powder into the bowl. Note: There's no necessity to prepare the jello; use the powder directly. Combine all ingredients diligently until a homogeneous mixture is achieved.
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Step 2: Bake in a 9″x13″ baking dish. Step 3: Let slightly cool and crumble cake using your hands or a food processor. Step 4: Mix in your frosting. The cake should hold together when pinching it. Step 5: Scoop cake out using a mini ice cream scooper and roll into balls using the palms of your hands.
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In a microwave safe bowl in 30 second intervals melt the red candy melts until smooth and melted. 9. Place the melted red candy melts into a ziploc bag and snip of a tiny bit of the corner. 10. Drizzle the red chocolate over the truffles and set aside to set or place into the refrigerator for 10 minutes.
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Microwave the chocolate chips and coconut oil in 30 second intervals or until smooth and melted. Take the peanut butter balls out of the refrigerator and dip a portion of the ball in the melted chocolate. Add sprinkles to the chocolate and set on parchment paper to dry. Refrigerate for 30 minutes or until set.
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Dip half of the Oreo balls in the melted chocolate and the other half in the melted white chocolate. Step 8. Continue to dip in chocolate and then add the sprinkles. Step 9. Then melt the candy melts in 2 separate bowls by microwaving them in 30 second intervals. Make sure to stir after each one. Step 10.
