Description
Sweet and creamy Strawberry Shortcake Oreo Balls combine golden Oreos, luscious cream cheese, and freeze-dried strawberries for a quick and delightful dessert that everyone will love.
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 (i used vanilla almond bark but you could use milk chocolate or semi-sweet instead)
- 1–2 oz freeze dried strawberries finely crushed
Instructions
- Crush the golden Oreo cookies using a blender or small food processor. If preferred, place them in a sealed bag and smash with a meat mallet, blending half at a time for best results.
- In a bowl, mix the crushed Oreos with softened cream cheese until well combined.
- Using a blender, crush the freeze-dried strawberries or chop into small pieces for larger chunks. Mix the strawberries into the cookie mixture thoroughly.
- Scoop about 1.5 tablespoons of the mixture and roll each into a ball. Place on a parchment-lined cookie sheet.
- Freeze the balls for 20-30 minutes before dipping them in chocolate.
- Melt the candy coating in the microwave in 1 minute 20 second intervals, stirring until smooth. If necessary, continue warming in 15-second increments.
- Dip each Oreo ball into melted chocolate and place them back on the lined pan.
- For decoration, add food coloring to leftover melted white chocolate, transfer to a ziplock bag, and drizzle over the dipped balls. Crush reserved Oreo filling and sprinkle on top.
- After the chocolate sets, trim any excess chocolate around the bottom of the Oreo balls.
Notes
Use a blender for the finest consistency when crushing cookies.
You can experiment with different types of chocolate for coating the Oreo balls.
Ensure the almond bark does not overheat to maintain a smooth coating.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg