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Bride & Groom OREO Cookie Balls
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Bride & Groom OREO Cookie Balls

1 Hr(s) 55 Min(s)
45 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
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.
What You Need
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48 servings
Original recipe yields 48 servings
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
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Let's Make It
1
Mix cream cheese and cookie crumbs until blended.
2
Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.
3
Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Refrigerate 1 hour or until firm.
4
Brides:

5
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.
6
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.)
7
Grooms:

8
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.
Kitchen Tips
Tip 1
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.
Tip 2
How to Store
Store in tightly covered container in refrigerator.
Tip 3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
48 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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