When the balls are firm, I melt the almond bark in the microwave in 30-second intervals, stirring until completely smooth. Then comes my favorite part: dipping each chilled ball into the melted coating and placing them back on parchment. I love watching the chocolate harden into a glossy shell. I finish each one with a sprinkle of rainbow sprinkles while the coating is still wet so they stick beautifully.
Pro Tips for Best Results
I tested this recipe three different ways—one with only cream cheese, one with only frosting, and one with a combination—and what I found is that the mixture of both cream cheese and frosting gives the best texture. The cream cheese adds richness and helps the mixture hold together, while the frosting gives it sweetness and smoothness.
Another tip I learned the hard way is to crush the Oreos very finely. One time I left a few larger chunks, and the balls crumbled slightly when I tried to roll them. A fine crumb creates that irresistible truffle-like consistency. Taking an extra minute to crush thoroughly makes a huge difference in the final texture.
Make sure the Oreo mixture is well-chilled before dipping. I once attempted to dip them after only 10 minutes in the freezer because I was impatient, and the balls kept sliding off the fork and melting into the bark. Giving them enough time to firm up ensures a smooth coating process that looks professional.
Lastly, melt your almond bark slowly. Overheating it can cause the chocolate to become thick and clumpy. I microwave mine in short intervals, stirring often, until it’s glossy and pourable. If it gets too thick, adding a teaspoon of coconut oil thins it beautifully.
Common Mistakes to Avoid
I made this mistake the first time—don’t use room-temperature cream cheese that’s too soft. Overly soft cream cheese makes the mixture sticky and harder to roll. It’s best to let it soften slightly but still remain cool, so it blends without making the mixture soggy.
Another mistake is skipping the parchment paper. I once tried using a lightly greased baking sheet, thinking it would be fine, and the balls stuck terribly. When I pulled them off, half the coating ripped off with them. Parchment paper guarantees clean removal and perfect bottoms.
Don’t overheat your almond bark. I’ve scorched it before, and once chocolate is burnt, there’s no saving it. It becomes grainy and chalky, and coating the balls becomes nearly impossible. Slow melting is the key to smooth dipping.
Finally, avoid storing the dipped balls before they’re fully set. I’ve gotten ahead of myself and stacked them too soon, and the coating smudged or dented. Always let them harden completely before moving or packaging them.(See the next page below to continue…)