Delicious No-Bake Oreo Cookie Balls
50g butter, softened
1 packet of Oreos
1/2 a tub of cream cheese
200g plain or dark chocolate
Optional; cocoa, sprinkles or icing sugar for decorating
Place the Oreos in a bowl or plastic bag and crush up roughly, making sure there are no big lumps. Do not crush the cookies too much, they need to be crushed up into small lumps but still have some texture to them; the recipe will not work if you make dust! Beat in the butter and cream cheese until well combined. This mixture will form the base of your dessert.
At this point, you can add other ingredients to flavour your cookie balls. A teaspoon of cinnamon or ginger will add a warm heat to the dessert, or a few drops of vanilla essence will add a little extra sweetness.
Refridgerate the mixture until it is cold. This will make rolling the balls easier and will ensure that they are not too hard to handle. Dust your hands lightly with icing sugar to prevent the mix sticking to your hands.
Take golf ball-sized lumps of the mixture and roll them into balls, redusting your hands lightly after rolling each one. Place the cookie balls a few centimetres apart on a baking tray and place them in the freezer for at least half an hour to firm up.
Meanwhile, melt the chocolate over a low heat until it is completely smooth and runny. When the cookie balls are firm to the touch, remove them from the freezer and coat them in the melted chocolate; this is easiest if you use a pastry brush for coating, or two spoons to turn the balls evenly through the chocolate.
Place the cookie balls spaced well apart on a clean baking tray lined with baking parchment to prevent sticking. If you are using any decoration, sprinkle it evenly over the balls at this point. Put the baking tray in the fridge and keep it there until the chocolate is set.
These are wonderful served with ice cream or as a fun treat for kids. If you make them carefully and use saffron flowers or crystallised sugar to decorate them, they can also be an interesting dessert at a dinner party.