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I was asked by OREO to come up with a personal twist on their classic OREO Cookie Balls Recipe.  I have enjoyed OREO cookie balls several times and was excited to create my own recipe.  I absolutely love pairing chocolate and fruit, so I decided to create OREO cookie balls with a raspberry in the middle and adding a slight hint of raspberry flavoring to the OREO mixture and the candy coating as well.  This was a simple variation on the original recipe, but the results are amazing!   I shared some with some friends and they could not stop eating them…they are seriously sooooo yummy!  
White Chocolate Raspberry Oreo Cookie Balls
36 OREO Cookies, finely crushed (14.3 oz. pkg)
8 oz. brick cream cheese, softened
1 lb almond bark or baking chocolate, melted (I used vanilla almond bark but you could use milk chocolate or semi-sweet instead)
48 raspberries
1/2 tsp raspberry flavoring/extract, divided
Crush the OREO cookies.  I used my blender, but you can place the cookies in a sealed plastic bag and smash them with a hammer also!  I found that the blender worked best when I did half the cookies at a time, rather than trying to crush all 36 at once.  Mix the crumbs with the cream cheese until well blended.  I also added 1/4 tsp of raspberry flavoring to add a slight raspberry flavor to the mixture.  You will need to shape 48 (1-inch) balls, forming them around each raspberry.  Use your fingers to shape the mixture around the raspberry and then roll them between your hands to make a nice, round shape.  Freeze the balls for about 10 minutes before dipping.  Melt the candy coating or baking chocolate in the microwave according to package directions and add 1/4 tsp of raspberry flavoring to the chocolate.  Dip each ball in the chocolate and place on waxed paper.  I had a little bit of candy coating left so I added red food coloring to the remaining amount and drizzled it onto the balls to make them look pretty!  Refrigerate until ready to serve.  Enjoy!

*OREO provided me with compensation for the main ingredients, but I provided the rest of the ingredients and all opinions are 100% mine!


Snickers Cheesecake Bars

20 Oreo cookies, crushed in food processor
5 Tablespoons butter, melted

16 ounces cream cheese,  room temperature
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
13 fun size snickers, chopped (about 1.5 cups total)
1/3 cup chocolate chips, optional

(optional:melted chocolate chips to drizzle on top)


Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Adapted from Sally’s Baking Addiciton


Crust Ingredients:
5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt
Combine all of the above and press into an 8×8 pan lined with nonstick foil.  Bake at 350 for 8 mins.  Let cool.

Cheesecake Ingredients:
7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese

1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth.  Add sugar and blend well.  Add egg and flour until combined.  Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust.  Bake approx 30-35 minutes until just lightly starting to brown.  Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup
Microwave the chocolate and butter until smooth.  Stir in the corn syrup.  Pour on the bars and smooth with an offset spatula.  Cool on the counter until the glaze is cool and then chill.  Cut with a sharp knife and add a chocolate drizzle, if desired!