Description
Enjoy these delightful STRAWBERRY SHORTCAKE OREO BALLS, combining the crispness of Oreo cookies with creamy cheesecake and fruity strawberries. They’re simple to prepare and perfect for any occasion!
Ingredients
Scale
- 36 golden oreo cookies finely crushed (15.25 oz pkg.)
- 8 oz. brick cream cheese softened
- 1 lb. almond bark candi-quik, melted
- 1–2 oz freeze dried strawberries finely crushed
Instructions
- Crush the Golden Oreo cookies using a blender, food processor, or seal them in a plastic bag and smash with a meat mallet. Blend half at a time for best results.
- Combine the cookie crumbs with cream cheese, mixing until smooth.
- Crush the freeze dried strawberries finely or chop into small pieces if preferred. Add to the cookie mixture and combine well.
- Measure about 1.5 tablespoons of the mixture and roll into balls, placing them on a parchment-lined cookie sheet.
- Freeze the balls for 20-30 minutes before dipping in chocolate.
- Melt the candy coating in the microwave for about 1 minute 20 seconds, stirring until smooth. Heat in additional 15-second increments if needed.
- Dip each ball in the melted chocolate and return to the lined pan.
- For drizzling, add food coloring to any leftover chocolate, spoon into a ziplock bag, and drizzle over each ball. Crush the reserved Oreo cream filling and sprinkle on top.
- Once set, trim any excess chocolate from the bottoms of the balls for a clean finish.
Notes
For best results, crush cookies in batches to achieve a fine consistency.
Almond bark can be replaced with milk chocolate or semi-sweet chocolate if desired.
Ensure the Oreo balls are completely set before serving.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg