KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

Bride & Groom OREO Cookie Balls

Bride & Groom OREO Cookie Balls recipe
photo by:kraft
We've taken the sweet, creamy Oreo Cookie ball to a new level of cuteness. Our easier-than-they-look dessert gems are sure to get "oohs" and "aahs" at your big event.
time
prep:
45 min
total:
1 hr 55 min
servings
total:
48 servings
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
36
 OREO Cookies, finely crushed
3-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (14 oz.), divided
5
oz.  BAKER'S Semi-Sweet Chocolate, divided

Make It

MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.

DIP balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Refrigerate 1 hour or until firm.

BRIDES:
MELT remaining white chocolate. Use small clean paint brush to paint 24 (1-inch) bridal veils on sheet of waxed paper, flaring each veil slightly at bottom. (Note: To prevent veils from breaking when removing them from the waxed paper, avoid using thin strokes of melted chocolate when painting the veils.) Refrigerate until firm. Meanwhile, pipe remaining melted white chocolate into 24 (3/4-inch-wide) tiaras onto waxed paper. (See Tip.) Refrigerate until firm.

MELT 1 oz. semi-sweet chocolate. Use to pipe chocolate onto balls for the eyes and mouths. Refrigerate until firm. Attach veil and tiara to each cookie ball with small dabs of melted chocolate. Refrigerate until ready to serve. (Note: For added sparkle, sprinkle veils and tiaras with white sanding sugar before chocolate sets up.)

GROOMS:
MELT remaining semi-sweet chocolate. Use toothpicks to dip remaining cookie balls, 1 at a time, in melted chocolate, dipping 1 side of each ball in chocolate, then turning to dip other side, leaving "V"-shaped white center; let excess chocolate drip back into bowl. Return to waxed paper-covered rimmed baking sheet. Pipe remaining semi-sweet chocolate onto balls for the buttons and bow ties, placing the ties over the toothpick holes to cover. (Or, pipe buttons onto balls, then pipe bow ties onto waxed paper; refrigerate until firm. Attach bow ties over toothpick holes on balls with small dabs of melted chocolate.) Refrigerate until firm.

Kraft Kitchens Tips

How to Store
Store in tightly covered container in refrigerator.
How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
How to Pipe Chocolate Shapes
Melt BAKER'S Baking Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to pipe the chocolate into desired design on waxed paper-covered baking sheet. Refrigerate until firm. Carefully remove chocolate shapes from waxed paper. Use immediately or refrigerate, covered, in single layer until ready to use.
K:52162v35:125323
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email