These are the very best Christmas chocolate cane oreo balls!! Create candy cane formed oreo balls utilizing a cookie cutter or form them yourself! Chocolate cane oreo truffles will be the best no cook holiday treat!
I am therefore glad I purchased small cookie cutters. They’re coming in useful for all types of things.
But it appears that as my cookie cutter selection grows, so will my sprinkle selection.
I’ve hardly ever really been recently a sprinkle individual. But I’ve discovered that I’ve been gradually buying various colours as I’ve required them for various recipes. I actually find myself obtaining upset once the supermarket doesn’t have the precise color I’m searching for. Or should they only have brownish circular sprinkles and I’d like brown sanding sugars.
Just last week I had to describe the distinction between jimmie sprinkles (the lengthy skinny types) versus nonparpeils (the golf ball types) versus sanding sugars to Ryan.
Apparently being truly a dessert blogger becomes you right into a sprinkle expert , Did you know you may make an oreo golf ball into ANY form?! That’s where in fact the small cutter cookies or normal dimensions cookie cutters can be found in handy!
Rather than rolling the combination into a golf ball, press the combination onto a cooking sheet and work with a cookie cutter to cut right out the shape!
- 1 package oreos, 14.3 oz
- 1 package cream cheese, 8 oz, room temperature
- 1 bag red candy melts (plus vegetable shortening or oil for melting)
- Small batch royal icing: 1 cup powdered sugar, 1/2 tbsp meringue powder, 1 & 1/2 tbsp water (plus more as needed)
- White sanding sugar
- Candy cane cutter cookie
- Put the whole package of oreos into a blender and pulse until you have fine oreo crumbs.
- Transfer the crumbs to a mixing bowl, add in the softened cream cheese and mix with an electric mixer until well combined. The mixture will stick together when it’s all combined.
- Press the oreo mixture evenly onto a small baking sheet. I used a quarter sheet pan which is 12.75 x 8.75. Freeze the baking sheet for 15 minutes.
- Remove from the freezer. Use your cookie cutter to press into the the mixture, wiggling it slightly, then removing the cookie cutter. Use your fingers to remove the oroe mixture from the inside of the cookie cutter. Set the candy canes on another small baking sheet. Repeat until all the oreo mixture is used up.
- Freeze the candy canes for 10 minutes.
- Get out a larger baking sheet and line it with a silicone baking mat or parchment paper. Set aside until dipping.
- Meanwhile, melt 1 bag of red candy melts over low heat. If the candy melts seem too thick, add a tablespoon of vegetable shortening or vegetable oil.
- Remove a few candy canes at a time from the freezer. I don’t recommend removing them all from the freezer at one time.
- Drop a candy cane into the chocolate, coating it as needed, remove from the chocolate with a fork, tapping the excess chocolate off. Use a toothpick to scoot the candy cane off the fork onto the silicone lined baking sheet. Repeat until all the candy canes have been dipped.
- Place the baking sheet in the fridge to help set the chocolate.
- Once the red chocolate is set (and hard to the touch) make the royal icing.
- In a small mixing bowl, combine the powdered sugar, meringue power, water and beat using an electric mixer for 5-7 minutes. If the mixture is too thick, add 1 tsp of water at a time until you get your desired consistency.
- Transfer the royal icing to a small squeeze bottle and draw white stripes onto the candy canes.
- Sprinkle white sanding sugar over the stripes. Allow the royal icing to set (either at room temperature or in the fridge). Once it’s set, tap off the excess sprinkles.
- Transfer the candy canes to a platter and serve! It is recommended to keep oreo balls refrigerated, so keep them in the fridge until serving!