Football Oreo Balls

By srumbel

Football Oreo Balls – golden oreo balls dipped in white chocolate and topped with football pretzels! Make these for game day! If you don’t like baking per say, oreo balls are the perfect no bake treat.
from thefirstyearblog.com

Ingredients

• 1 package Golden Oreos
• 1 package cream cheese, 8 oz, softened
• 2 cups white chocolate chips (or 1/2 package of vanilla candiquik)
• 3 tbsp vegetable shortening, to help melt the chocolate
• 1 bag football shaped pretzels
• 4 pieces of chocolate candiquik
• 2 tbsp vegetable shortening, to help melt the chocolate
• small amount of royal icing
• 1/2 cup powdered sugar
• 1 tsp meringue powder
• 1/2 tbsp water

Details

Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

Allow the cream cheese to come to room temperature.
Place half of the oreos in a food processor or blender, and blend until you have oreo crumbs. Add in the other half of the oreos and blend again.
In a bowl combine the oreo crumbs and softened cream cheese with a spatula until the mixture is combined and sticks together.
Form the dough into balls, I used 1 heaping tbsp of dough per ball.
Place the oreo balls on a baking sheet lined with wax paper and place in the freezer for 10 minutes.
While the balls are chilling, begin to melt the white chocolate and vegetable shortening in a small pot over a double broiler. Alternatively, you can melt the chocolate and shortening in a small pot directly on the stove, but we sure to keep it on LOW heat.
I prefer to remove 2 oreo balls from the freezer at a time for dipping. To dip, place 1 oreo ball in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the ball, if needed. To remove the oreo ball, use a fork to lift it out of the chocolate. To remove excess chocolate from the ball 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 oreo ball to a baking sheet lined with a silpat or wax paper. Use a toothpick to help get the oreo ball off the fork and onto the rack smoothly.
Continue this process until all of the oreo balls are dipped. Allow them to harden at room temperature.
While the oreo balls are hardening, begin to dip the football pretzels in chocolate. Melt the chocolate candiquik and vegetable shortening in a small pot over a double broiler. Alternatively, you can melt the chocolate and shortening in a small pot directly on the stove, but we sure to keep it on LOW heat. Using the same method as dipping the oreo balls, place 1 pretzel in the chocolate at a time, cover it with chocolate, and remove with a fork, making sure to tap the fork to remove excess chocolate. Transfer the dipped pretzels to a baking sheet lined with a silpat or wax paper. Allow them to harden completely before adding the football detailing.
To make the royal icing: Combine the powdered sugar, meringue powder, and water in a small mixing bowl and mix until the icing has a matte appearance, about 3 minutes. Transfer the royal icing to a squeeze bottle or ziploc bag with one corner cut off to make decorating more convenient.
Begin to decorate each pretzel. I found it easiest to do the curved lines and the small line in the middle on all of the pretzels THEN go back and add the small white line in the middle of each pretzel. Allow the royal icing to harden before adding the pretzels to the oreo balls.
To get the football pretzels to stay on each oreo ball, place a small amount of chocolate candiquik (or chocolate almond bark) on top of the oreo ball, then place the pretzel in the chocolate and hold for 10-20 seconds until the chocolate has set and the pretzel stands by itself.
Refrigerate if serving later, but do not refrigerate overnight.
Enjoy while cheering on your favorite team!