Oreo Cake

Oreo Cake Balls 

 


1 pkg. Oreo cookies

3/4-1 pkg cream cheese, soften to room temp.

1 pkg. white almond bark

Finely crush the entire Oreo.  

Put aside 1/3 cup and the rest goes in a large mixing bowl. 

Drop in 3/4 of the cream cheese brick and mix well.  

The mixing does best if you put on disposable kitchen

gloves and mix with your hands.  If you don’t feel that

the mixture is wet enough, use more cream cheese. 

 These need to roll up into balls.  So do a test and if you

think it keeps the ball shape then you have enough

cream cheese.  

Roll into equal bite-sized shaped balls. Put them on a

cookie sheet or container that will fit in your freezer. 

You might need to use 2 containers.  

 If you want to skip the freezer step then at least put

them in the fridge so they chill and don’t fall apart when you dip them. 

Freeze for 1-2 hours before dipping in melted chocolate.  

 Stick a toothpick in each ball right before dipping.  Once  you put the

dipped cake ball on the pan  pull out the toothpick. 

Sometimes it doesn’t come right out so  use another toothpick

to help guide it out. Melt chocolate in the microwave or in a little

electric melting pot.   only melt 1/4-1/2 pkg at a time so it doesn’t

harden while dipping.  Over the coarse of dipping, you can rewarm

and melt more in the same container.  Sometimes, if needed, add no

more than 1 Tbsp of cooking oil over the coarse of the entire bar

of almond bark to keep it smooth.  For this one batch you probably

will only use about 1/4 of the bar but you always have to melt more

than what is needed so you have enough to dip.

As you finish dipping, put each one on a aluminum foil pan.

This will allow the cake balls to come off easily when dried. 

Top each ball with a little bit of Oreo after you put on pan.