Candy Cane Oreo Balls

• Vegetarian

• Baking & Spices

  • 1 tbsp Crisco
  • 1 Sprinkles, red
  • 1 package White chocolate candiquik

• Snacks

  • 1 package Oreos

• Dairy

  • 1 package Cream cheese, regular

Found on thefirstyearblog.com

Description

Ingredients

• 1 package oreos (any flavor you want), pulsed in food processor
• 1 package regular cream cheese, softened
• 1 package white chocolate candiquik
• 1 tbsp crisco
• red sprinkles
• white royal icing: 2 cups powdered sugar, 1 tbsp meringue powder, 2.5 tbsp water

Directions

• Allow the cream cheese to come to room temperature. Put half of the oreos in the food processor and pulse until you have oreo crumbs. Add the other half of the oreos to the food processor and pulse again, until all the oreos are fine crumbs. Once the cream cheese is soft, mix the oreos and cream cheese together, making sure the mixture is very well blended. Line a baking sheet with wax paper or plastic wrap, and press the dough mixture evenly around the pan, creating a uniform thickness. Use a mini candy cane cookie cutter to cut out candy cane oreo balls. Repeat this process with the leftover oreo mixture until it’s gone. Place the candy canes on another baking sheet lined with wax paper and place them in the freezer for 1 hour. After the candy canes are hard, begin to melt the white chocolate candiquik and crisco in a double broiler. You will need a double broiler to keep the chocolate warm while dipping all of the candy canes. There isn’t a specific temperature to put the stove at, your saucepan with the chocolate in it just needs to be warm enough to melt the chocolate without scalding it. It might take 8-10 for the saucepan to warm and the chocolate to melt completely. I prefer to remove 2 candy canes from the freezer at a time for dipping. To dip, place 1 candy cane in the saucepan with melted white chocolate. Use a spoon to spoon white chocolate on top of the candy cane, if needed. To remove the candy cane, use a fork to lift it out of the white chocolate. To remove excess chocolate from the candy cane on the fork, tap your wrist 2 times with your other hand. Scrape the bottom of the fork on the edge of the saucepan to remove more chocolate, then move the candy cane to a cooling rack sprayed with non-stick cooking spray. I like to place my oreo balls on a cooling rack so the chocolate doesn’t pool at the bottom of them, it will drip down instead, creating a nice shape. Spraying your cooling rack with non-stick spray is important. Re-spray as needed, you don’t want your oreo balls sticking to the rack. Use a toothpick to help get the candy cane off the fork and onto the rack smoothly. Continue this process until all of the candy canes are dipped. Allow them to harden at room temperature. Once the candy canes are cooled and the chocolate has set completely, drizzle white royal icing in a zig-zag pattern across the candy canes and shake red sugar sprinkles over them. I like to drizzle a few at a time and then add the sprinkles. Shake the excess sprinkles off after they set for a minute. Continue this process until all of the candy canes are decorated. Enjoy! To make the royal icing: Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix until the icing has a matte appearance, about 7-10 minutes. You will need to add more water to get the right consistency. Continuing adding 1/2 tsp of water until the icing runs off the back of a spoon. You want the royal icing to be drizzling consistency. Transfer to a squeeze bottle or ziploc bag with one corner cut off.