Reviewed: Dec. 8, 2012

These are to die for! What a huge hit! I use 1/3 low fat philly cream cheese instead (comes out super moist). Oh, key is to freeze the balls for a half hour before dipping into chocolate (easy to manage). Will recommend .....

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Reviewer:

Trish-a-Licious

Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA

Reviewed: Dec. 6, 2012

These are fantastic! However, this recipe does not make 3 and a half dozen. For me it usually makes about 30 but it definitely varies. my advice, make extra if you are planning on a certain number (for gifts for example) and eat the excess!

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Reviewer:

Ginger

Cooking Level: Beginning

Home Town: Mobile, Alabama, USA

Reviewed: Dec. 5, 2012

I have made these several times and love them! My tricks are to first, roll all of the oreo mixture into the balls and put on the cookie sheet and then into the fridge for about 1 hour. Then I pull out my handy dandy wilton chocolate melter pot thing and get the chocolate started. (It's great because it keeps it at the perfect tempered temperature.) Then I pull out the balls and dip them into the chocolate doing 2 rows then putting them back into the fridge for 20 minutes. Repeat this until done. This keeps the oreo stiff enough to hold up to the chocolate when dipping. DON'T put them into the freezer, they will sweat and become soft when you take them out. When just using the fridge I have found that the chocolate keeps that satisfying crunch no matter how long they have been sitting on the table. ***Also, make sure your chocolate is warm enough because if it isn't tempered it will coat the oreo balls too thickly thus creating a soft exterior.***

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Reviewer:

sarhen

Reviewed: Dec. 4, 2012

I've successfully created the balls, which are now in the freezer. I tried melting semi-sweet chocolate chips but the chocolate seemed too thick. In my effort to thin the chocolate, I ruined it. I've read mixed reviews on using chocolate chips vs baking chocolate. Can I use chocolate chips successfully? If so, how? And, once dipped in the melted chocolate chips, will the coating harden at room temp?

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Reviewer:

Ann

Reviewed: Dec. 2, 2012

Awesome.. i use this recipe every year!!!!

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Looking4NewRecipes

Reviewed: Dec. 2, 2012

These came out wonderfully. Chilling the OREO balls before dipping is a must and make sure to keep them very cool while serving. Enjoy!

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Sonya

Reviewed: Nov. 30, 2012

I have used this recipe for a fundraiser for our preschool and am now getting 50+ orders a year for these delicious and super easy truffles. I put my own twist on them by adding marachino cherries and different flavorings or dip them in white chocolate instead. You can't go wrong!

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Reviewer:

trackcgb

Reviewed: Nov. 22, 2012

i made this for thanksgiving, and they were an absolute hit!!! everyone loved them, but it is a little tricky trying to coat them in chocolate... make sure when u make them, the chocolate u get to melt, will actually melt well. mine almost started a fire in the microwave when i made it, but im sure theres a much better way to melt the chocolate. other than then it was awesome. next time i make them i will be sure to find a more simple way to melt the chocolate, other than that the recipie is absolutly amazing. i am totally gonna make them for future family and friend gatherings!!! C:

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Reviewer:

Sarah Cox

Reviewed: Nov. 19, 2012

This is going to be my favorite recipe, I had made this for party and everyone's jaw dropped when I told them this is homemade. It was a sure crowd pleaser. Next time I am going to add a pinch of salt because I found it very sweet or use bitter chocolate instead of semisweet chocolate.

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Reviewer:

Nas

Cooking Level: Expert

Reviewed: Nov. 15, 2012

I loved this recipe! It was easy to make, and it tastes great! I will definitely make this again and share it with others! I used the semi-sweet baking chocolate as well as white chocolate almond bark. Both of them were delicious!

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