Oreo Cake Balls (Print Version)

# Ingredients:

→ Cake Ball Base

01 - 24 Oreo cookies (regular size, about one standard package)
02 - 4 oz cream cheese, softened

→ Chocolate Coating

03 - 10 oz white candy melts (Ghirardelli brand recommended)
04 - 2 tablespoons heavy cream (optional, only if needed to thin candy coating)

→ Optional Decorations

05 - Crushed Oreo cookies for sprinkling
06 - Semi-sweet chocolate chips for drizzling

# Instructions:

01 - Place 24 whole Oreo cookies (including the cream filling) in a food processor. Pulse on high speed until the cookies are crushed into a fine, coarse powder with no large chunks remaining.
02 - Add the softened cream cheese to the crushed Oreos in the food processor. Pulse again until the mixture becomes smooth and uniform, stopping to scrape down the sides as needed. The mixture should be thick and moldable, similar to a soft dough.
03 - Remove the blades from the food processor, being careful to scrape any remaining mixture back into the bowl. Using a medium cookie scoop (about 1.5 tablespoons), scoop out portions of the Oreo mixture. Roll each portion between your palms to form smooth, round balls.
04 - Place the shaped cake balls on a baking sheet lined with parchment paper, making sure they don't touch each other. Freeze for 15 minutes or refrigerate for 1 hour until firm. This step helps them maintain their shape during dipping.
05 - Place the white candy melts in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring well between each interval, until completely melted and smooth. Be careful not to overheat. If using Ghirardelli brand, the melted consistency should be perfect for dipping without thinning.
06 - If the melted candy coating seems too thick for dipping, stir in hot heavy cream, 1 tablespoon at a time, until you reach the desired consistency. Alternatively, you can use specialized dipping aid chips designed for candy melts.
07 - Working with a few cake balls at a time (keeping the rest in the refrigerator), use a fork to dip each ball into the melted candy coating. Ensure it's completely coated, then lift out with the fork, gently tapping the fork on the edge of the bowl to remove excess coating.
08 - Carefully transfer the coated cake balls back to the parchment-lined baking sheet. If adding crushed Oreo topping, sprinkle it immediately while the coating is still wet. Repeat with remaining cake balls.
09 - If desired, melt semi-sweet chocolate chips and drizzle over the set cake balls for decoration. You can use a piping bag with a small tip or a plastic bag with a tiny corner snipped off.
10 - Allow the coated cake balls to set completely at room temperature or place in the refrigerator for faster setting. Once set, they're ready to serve or can be stored in an airtight container in the refrigerator.

# Notes:

01 - If you don't have a food processor, place the Oreos in a ziplock bag and crush them with a rolling pin until finely crushed, then mix with softened cream cheese in a bowl.
02 - For best flavor, let the cake balls sit at room temperature for 10-15 minutes before serving.
03 - These cake balls freeze well. Simply place them in an airtight container with wax paper between layers and freeze for up to 3 months.

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