Football OREO Cookie Balls – golden OREO cookie balls dipped in white chocolate and topped with football pretzels! Make these for game day!
It’s Football Week at The First Year!
Well, I guess football week actually started last Thursday when I posted peanut butter stuffed chocolate footballs. They are amazing!
But this week is all about football shaped food! The entire week, we’re only sharing game day treats. *Cue the screaming football fans*
I have decided that OREO cookie balls are a party staple! Plus, I haven’t met a single person who doesn’t like OREO cookie balls! The base of the recipe is the same, but you can customize the chocolate and ‘toppings’ to fit any occasion – a baby shower, birthday party, halloween/fall party, easter, christmas party and now for game day!
If you don’t like baking per say, OREO cookie balls are the perfect no bake treat. You still get to be in the kitchen whipping up something delicious.
To make the OREO cookie balls..
First, you will need to put 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 until the mixture is combined and sticks together. Next, form the dough into balls, place them on a baking sheet lined with wax paper and place in the freezer for 10 minutes and then they are ready to dip!
The dipping process..
While the balls are chilling, begin to melt the chocolate in a double broiler on the stove. This make take up to 15 minutes, but be patient! Once the chocolate is melted, place 1 OREO cookie ball in the chocolate, coat it with chocolate, and remove it from the chocolate using a fork. Place the dipped OREO cookie balls on a baking sheet lined with a silpat or wax paper. Make sure they cool completely before adding the football pretzels.
Dip the football pretzels in chocolate, allow them to cool completely. Next, using a small amount of royal icing, add the football details to each football. To get the football pretzels to stay on each OREO cookie ball, place a small amount of chocolate candiquik (or chocolate almond bark) on top of the OREO cookie 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.
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Football Oreo Balls
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
- ½ cup powdered sugar
- 1 tsp meringue powder
- ½ tbsp water
Instructions
- 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 cookie 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 cookie 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 cookie 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 cookie ball to a baking sheet lined with a silpat or wax paper. Use a toothpick to help get the OREO cookie 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 cookie 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 cookie 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 cookie balls.
- To get the football pretzels to stay on each OREO cookie ball, place a small amount of chocolate candiquik (or chocolate almond bark) on top of the OREO cookie 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!