The crazier the season gets, the lazier I get. I want to lounge around all day drinking egg nog, laughing with friends and watching the lights shift on my Christmas tree. But I also want to eat, as long as if doesn’t involve hours slaving in the kitchen. In pursuit of just such an easy candy recipe, I came across the charmingly named “Reindeer Droppings.” Apparently, they’re all the proof you need that Santa has parked on your roof this year.
Now Reindeer Droppings have a single, not so secret key ingredient – Oreo cookies. These Oreo balls make for a decadent, delicious dessert that will leave your cavities tingling. I have it on good authority that if made correctly, these will come out with a slightly crunchy outer coating and a gooey centre with its hints of Oreos and rich cream cheese.
Mine were just sinfully, deliciously chocolaty throughout, and I missed the crunchiness. The next time I make this, I’m not going put all my cookies in the blender, which turned them into a fine powder. I’d like to handcrush a few to preserve the crunch.
These cookies are great for parties – they tend to be so rich that no one can eat more than two. It’s also a no bake recipe (which suits me just fine – I’m terrified of my oven). It can be made ahead, and lasts for several days in the fridge.
The recipe is supposed to create balls that last for 3 or 4 months! But if I were you, I’d stick to a week or two. Just be sure to keep the Oreo balls in an airtight container or sealed plastic bag. Don’t take them out and then put them back in more than once or twice, or the chocolate coating can get a little ugly patina of white as the fat seperates.
And that’s all the advice I have for you this week. It’s me, the droppings and a good book for the rest of the evening!
Ingredients:
(Depending on size, makes about 25 – 40 Oreo Balls)
- 1 Package Oreo cookies, crushed of biscuits (approximately 500 grams of biscuits)
- 8 ounces cream cheese, softened (approximately 250 grams)
- 1 bag chocolate chips, melted or 2 packages dipping chocolate (white, dark or milk as per your preference.)
Directions:
- Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
- With your hands, roll Oreo and cream cheese mixture into small balls. Place on baking sheet lined with wax paper.
- Chill in freezer for 30 minutes.
- Melt chocolate chips, cooking chocolate in the microwave until melted. You can also use
- Using a toothpick, dip the Oreo balls into the melted chocolate. Cover well.
- Let Oreo balls harden on a wax-paper lined cookie sheet in fridge or freezer. Takes about 15 minutes.
- Keep in fridge. Serve cold.
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