Acorn Oreo Balls
OREO is America's favorite cookie and there's nothing better than sharing it with people, except when it is crushed and rolled up into the delicious, simple goodness that is the OREO Cookie Ball.
- 8 ounces Cream cheese softened
- 36 Oreo cookies finely crushed (about 3 cups)
- 16 ounces Semi-sweet baking chocolate melted
- 48 Mini Nilla Wafers
- 48 Butterscotch chips
Mix cream cheese and finely crushed Oreo cookies until blended.
Shape into 48 (1-inch) balls making them slightly oblong to give them more of an acorn shape. Place the balls on a parchment paper lined baking sheet with one end facing up. This will allow the other end to flatten slightly which will help later.
Place the baking sheet in the freezer and freeze for 10 minutes.
Finely chop the chocolate and place in a microwave safe mug. Microwave for 30 seconds at a time, stirring in between, until it is fully melted and smooth.
Press a wooden skewer into the flat end of the Oreo ball and then dip into the melted chocolate. Tap the skewer lightly on the edge of the mug to remove excess chocolate and then use a fork to gently remove the Oreo ball from the stick and place it on a separate lined baking sheet (flat side down), to allow the chocolate to harden.
Continue the process for each Oreo ball working in batches so that the majority can stay in the freezer while you dip a few at a time. Remelt the chocolate as needed.
Once all of the Oreo balls are dipped and the chocolate is fully hardened take a little melted chocolate and put it on the flat end of the ball, then press the mini Nilla Wafer on to it to make the acorn cap.
Place a small drop of chocolate in the center of the Nilla Wafer and press a butterscotch chip into it to make the stem.
Let the chocolate harden completely then share and enjoy!
Serving: 1ball | Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 41mg | Potassium: 14mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 1.3mg