No Bake Rainbow Snowcone Chocolate Balls
This no-bake dessert utilizing store-bought ingredients is a perfect summer treat They're small, you can have a tasty dessert without filling up on something heavy. You will be amazed at all of the oohs and ahs when you set them out on the dessert table
Equipment
Ingredients
- 13 ounces Oreo cookies
- 8 ounces cream cheese
- 24 ounces vanilla almond bark You can substitute white chocolate baking wafers, chips or blocks.
- sugar sprinkles
Instructions
- Add the Oreos to a food processor and pulse until fine crumbs form. Add to a large bowl.
- Next, add the cream cheese to the bowl filled with crushed Oreos.
- Using a hand beater, carefully beat until everything is mixed together and thick.
- Get a large cookie tray and line with parchment paper. Roll about 2 tbsp worth of the mixture into a ball and place on the parchment paper. Repeat until you have everything rolled out.
- Place in the freezer for 30 minutes. Once done and are hard, remove from the freezer and set aside.
- In a large microwaveable bowl, add the almond bark.
- Microwave and stir every 30 seconds. Once melted, set aside.
- Add the sprinkles you have to a small bowl. So you have a blue bowl, pink bowl, purple bowl, green bowl, etc. Set them aside.
- Using two forks, dip the balls into the chocolate and lightly tap the fork on the edge of the bowl and use the other fork to scrape the bottom of the fork to get all the chocolate drippings off. Slide onto the parchment paper. Repeat until everything is dipped and let harden (they take just a few seconds to dry.)
- Once hard, use a paint brush (or a clean finger) to paint the chocolate around the bottom of the ball, immediately place into the paper cup and lightly press the sides to the wet chocolate. We are basically gluing the paper cup to the ball. Set aside and repeat to each ball and cup.
- Once that’s dry — it's only a few seconds — hold the cup and dip the Oreo ball back into the chocolate, making sure to dip right up to the top of the cup. Wipe the ball on the edge of the bowl all around the ball so it’s just a thin layer of chocolate, immediately dunk and swirl in the color sand sprinkle of your choice. Swirl for a few seconds to make sure it gets on there. Set aside and repeat with the other colors.
Notes
Pro tip: after you've measured out the first ball, place it in one of the paper medicine cups. If it goes all the way in, it’s too small. What you want is for the chocolate ball to sit halfway in and half way out.
In the future, I probably would put the cold ball in the paper cup, dip the top in the melted white chocolate and then coat with the sprinkles. I'll bet I could get it done faster that way.
If you're having trouble finding the decorating sugar, here are other ways stores might stock or refer to it:
- decorative sugar
- sugaring sand
- pearl sugar
- sanding sugar
- colored sugar
- sparkling sugar
Nutrition
Calories: 325kcalCarbohydrates: 36gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 20mgSodium: 145mgPotassium: 164mgFiber: 1gSugar: 29gVitamin A: 171IUVitamin C: 0.2mgCalcium: 87mgIron: 2mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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