Oreo Cookie Ball Tree

• Baking & Spices

  • 6 pkg. (4-oz. each semi-sweet baking chocolate, semi-sweet
  • 1 Sprinkles

• Snacks

  • 1 1/2 Oreo cookie ball recipes
  • 66 Oreo cookies

• Dairy

  • 12 oz Brick cream cheese

• Desserts

  • 1 Wilton candy melts

• Tools & Equipment

  • 1 Wax paper

• Other

  • 1 (12" x 4" styrofoam floral cone
  • approximately 60 small skewers

• Ingredients

  • Ribbon

Found on sugardishme.com

Description

Ingredients

• Tools You Need:
• 1 (12 X 4 ) Styrofoam Floral Cone
• approximately 60 small skewers
• 1½ Oreo Cookie Ball Recipes (below; a standard recipe makes 48 1-inch cookie balls)
• additional Wilton candy melts (if using)
• sprinkles, candies, and any other edible decorations youd like to use
• wax paper
• ribbon
• 1½ Oreo Cookie Ball Recipe Ingredients Follow:
• 12 ounces (1½ 8 oz.pkg.) brick cream cheese, softened
• 66 OREO Cookies, finely crushed (about 5¼ cups), divided
• 6 pkg. (4 oz. each) semi-sweet baking chocolate, melted (note that this is for CHOCOLATE COATED Oreo Cookie Balls Only; if you are using additional candy coating you can cut this amount down)

Directions

• MIX cream cheese and cookie crumbs until blended. (You can reserve up to 1 cup of the cookie crumbs for topping the cookie balls if thats how you are decorating.
• SHAPE into balls. A standard Oreo Cookie Ball is 1. I made slightly larger cookie balls for the base of the tree and some that were slightly smaller for the top. The variation in sizes adds to the ornament effect. Freeze 10 min. Dip balls in melted chocolate or candy melts; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs and/or all the sprinkles, candies, and edible decorations.
• REFRIGERATE 1 hour or until firm. Keep refrigerated.
• To Assemble Your Oreo Cookie Ball Tree:
• First place your foam cone on whatever plate you are using for the base. This will make it easy to start and stop as needed because you can just pop your tree in and out of the fridge.
• Next, starting at the bottom of the cone and working your way around in a circle, insert the sharp end of a skewer into the Styrofoam until only about ¾ is poking out. Fix the flat end of one of the larger cookie balls to the skewer. **Tip** If the chocolate on the flat side doesnt give easily, poke a hole into it with a skewer and then fix it to the cone.
• Repeat the process, working around and up until you reach the top of the Styrofoam cone.
• Pin the ribbon to the top and refrigerate until you are ready to serve.