Oreo Balls by TeresaY - Copykat Chat Forums


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Oreo Balls by TeresaY

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  • Oreo Balls by TeresaY

    I wanted to let you know what I found out about this recipe. Spudhip posted this recipe in the T&T and I wrote to people on the WW board to find out the points and was told the following by two people: “I decided to try it out on recipe builder and used reduced fat oreos (1 pound), and fat free cream cheese. With or without the shortening it came out to 2 points per oreo ball.” Another person wrote “Well, I put in all of the regular ingredients and got the same 2 points per ball so it really doesn't matter.” So now I’m thinking when I make it…possibly next month, I’m going to try it with the regular cream cheese since it’s the same in points.

    Oreo® Balls (2 WW points per ball)

    1 pkg. (8 oz.) cream cheese, softened
    4 cups crushed Oreo® cookies (1lb 2oz. pkg)
    (I used the food processor to crush)
    2 cups chocolate baking chips (Tollhouse)
    1 T. shortening (optional)

    On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

    Roll dough into 1" balls. Over a double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper (I used a silpat) to harden. Store in refrigerator.

    I put mine in the freezer just to harden them faster, and then moved to the refrigerator. The sooner they harden the sooner you can start eating..

    Makes approx. 52 balls

    Someone wrote: "What is easiest way to "dip" them without getting burned or making too big of a mess? Slotted spoon?"

    From Spudhip: I'll try to give you a blow by blow so it's easy to understand my madness.....

    With a cookie sheet turned upside down I lay down my silpat (or wax paper) That way I don't have to worry about the sides of the pan getting in my way. I use a melon baller and roll out all the dough and place them on the silpat and then place in the refrigerator until the dipping chocolate is ready.

    I melt the chocolate and shortening in a double boiler until smooth then I take the pan and everything off the burner and sit it on a trivet so the warm water underneath helps keep the chocolate fluid. if you don't, and just take the pan with the chocolate, the chocolate starts to get thick when it cools.

    I drop one ball in at a time and I use a spoon to roll it around and make sure it gets coated. Now here's the trick that has worked best so far. I use a big carving fork ( you know the kind with just two tines) and scoop the ball out of the chocolate and tap the fork on the edge of the pan a few times and because there is so much open space under the ball, the extra chocolate drips off fairly easily and then I place the ball on the silpat by gently wiggling it off the fork. This has worked best so far. The chocolate will puddle a bit but this way has insured that there will be enough chocolate to coat all the balls.

    At best this way still makes a mess. I don't think there is a way around that.

    As far as freezing them. I put them in the freezer to harden the outside chocolate faster but then I move them to the fridge and we commence to eating. They haven't lasted long enough to see how long they will keep in the freezer but I don't see why they wouldn't last a long time. I do think that if you keep them frozen that you should thaw them in the fridge before you try to eat them because half the fun is biting into the chewy-gooey center.