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RASPBERRY OREO COOKIE BALLS
A delightful balance of tangy and sweet, this raspberry twist on the classic cookie ball recipe brings snack time to a whole different level.
Difficulty
Medium
Serves
48
Time
1hr 30mins
Allergens
![Milk](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Milk.png?width=75&height=76&name=Milk.png)
Milk
![Soy](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Soy.png?width=75&height=76&name=Soy.png)
Soy
![Wheat](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Wheat.png?width=75&height=76&name=Wheat.png)
Wheat
![RASPBERRY OREO COOKIE BALLS](https://www.twistandmake.com/hs-fs/hubfs/twist-and-make-images/New-Twist-and-Make-Recipes/640-Images/73-raspberry-oreo-cookie-balls.jpg?width=640&height=640&name=73-raspberry-oreo-cookie-balls.jpg)
What you need
Putting it together
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- Take a bowl. Add the softened cream cheese, finely crushed Oreo Cookies, raspberry jam and chopped cranberries. Mix until well-combined.
- Make 48 1-inch balls out of the mixture. Freeze for 10 minutes.
- Meanwhile, combine the baking white chocolate and red food colouring. Mix until well blended.
- Take a shallow pan. Line it with waxed paper.
- Dip the balls in the melted semi-sweet baking chocolate. Place them in a single layer on the prepared pan.
- Drizzle the pink chocolate mix on top. Refrigerate for an hour or until firm.
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