Basketball Oreo Truffles
INGREDIENTS
36 Oreo cookies (1 standard package)
8 oz. cream cheese
12 oz. orange candy melts
Black icing
INSTRUCTIONS
- Use a food processor to crush the Oreos into fine crumbs. If you don’t have one, place them in a ziplock bag and crush them with a rolling pin.
- In a bowl, mix the crushed Oreos with the softened cream cheese until well combined. The mixture should be smooth and dough-like.
- Roll the mixture into small balls and palace on a parchment-lined baking sheet.
- Refrigerate or freeze the balls for at least 20-30 minutes until firm.
- Melt the candy melts and dip each Oreo ball, coating it completely. Use a fork to lift and let excess drip off. Place the coated truffle balls back onto the parchment paper.
- While the chocolate is still wet, draw on black “basketball” lines with icing.
- Refrigerate for at least 10-15 minutes or until set.
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INGREDIENTS 16 oz. Packaged Refrigerated Sugar Cookie Dough 8 oz. Packaged Cream Cheese Softened ⅓ Cup Confectioner’s Sugar 1 tsp.Vanilla ¾ -1 Cup Blueberries ½ Cup Sliced Strawberries ½ Cup Raspberries Additional fruit (optional) INSTRUCTIONS Prep: Preheat your oven to 350°F. Press cookie dough into a 12-inch pizza pan. Bake for 15-20 minutes until golden brown. Cool in a pan on a wire rack. Create topping spread. In a mixing bowl, combine cream cheese, confectioner’s sugar. And vanilla. Spread on cooled cookie crust. Arrange blueberries, strawberries and raspberries on top. Serves 12.
