Weekend baking- Oreo Wonderfuls

“What shall I call those things I just made?” I asked my husband. “Oreo Wonderfuls” said he. Ok then. Since I can’t think of anything to call them, Oreo Wonderfuls it is.

I started thinking about making these after watching Lorraine Pascale make her cheaty cake pops, where she combined Oreos and chocolate spread. After a quick browse on the internet, I found lots of similar “recipes” that used cream cheese instead of the chocolate spread. This seemed like a far better idea, as we use the light version cream cheese in our house and can thus pretend that these aren’t actually that bad for you.

Basically, all you need is:

  • Oreo cookies
  • Cream cheese
  • Chocolate

And you’re good to go. You’ll need roughly twice the weight of Oreos as you do cream cheese. I used 8 oz Oreos and 4 oz cream cheese, which made 20 bite sized balls.

Ready? Go:

Put your Oreos in a food processor, blender, or bag if you don’t have either of those. It helps if you take the cookies apart first. Pulse (or bash with a rolling-pin, if you have them in a bag!) until you have fine crumbs.

And the cream cheese and blend together until you have a nice even gooey lump of deliciousness.

Put a sheet of baking paper on a baking tray or similar. Roll the mixture into little balls the size of your choosing and place them on the tray, then pop this in the freezer for a while to firm up.

While they’re in there, you can start melting your chocolate- I find it easiest to do in the microwave, but a double-boiler works too of course. You need to get it as runny as you can, but keep heating in small amounts and stirring, so you don’t over heat the chocolate.

Once it’s ready, you can start dipping! I just used a spoon and dropped the cookie ball into the chocolate, rolled it a bit then took it out- they’ll need to go back on the baking paper covered tray, by the way, so keep it handy.

When they’re all coated, you’ll need to stick them in the fridge for a while to set. If you’re feeling fancy, once they’ve been dipped you can cover them in nuts/sprinkles etc. to make them look even more exciting. Personally, I quite like the rough-coating look, so I left mine be:

These are so easy and so delicious, I think I’ll be making them quite a lot.

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