Strawberry Shortcake Oreo Balls (Print Version)
# Ingredients:
→ Base
01 -
1 package (14.3 oz) Golden Oreo cookies
02 -
8 oz cream cheese, softened
03 -
1 teaspoon pure vanilla extract
04 -
Pinch of salt
05 -
½ cup freeze-dried strawberries, crushed
→ Coating
06 -
12 oz white chocolate melting wafers
07 -
½ cup crushed freeze-dried strawberries
08 -
½ cup crushed Golden Oreo crumbs
→ Optional Garnishes
09 -
Drizzle of melted pink or red candy melts
10 -
Fresh strawberry pieces
11 -
Sprinkles
# Instructions:
01 -
Pulse Golden Oreos in a food processor until fine crumbs form. Reserve ½ cup of crumbs for coating. Transfer remaining crumbs to a large mixing bowl.
02 -
Add softened cream cheese, vanilla extract, crushed freeze-dried strawberries, and a pinch of salt to the Oreo crumbs. Mix thoroughly until a smooth, uniform mixture is achieved.
03 -
Scoop the mixture and roll into 1-inch diameter balls. Arrange on a parchment-lined baking sheet and freeze for 25 to 30 minutes to firm.
04 -
Melt white chocolate wafers in 20-second intervals, stirring until smooth. In a shallow bowl, combine reserved Oreo crumbs with crushed freeze-dried strawberries.
05 -
Dip each chilled ball into the melted white chocolate, then roll in the Oreo-strawberry crumb mixture to coat evenly. Return coated balls to the parchment-lined tray.
06 -
Refrigerate coated balls for a minimum of 1 hour to allow the chocolate to set. Serve chilled or at room temperature, garnished as desired.
# Notes:
01 -
Use room temperature cream cheese to ensure smooth blending.
02 -
Melt white chocolate slowly to prevent seizing.
03 -
Chill balls prior to dipping to maintain shape.
04 -
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.