How to Make Jack Skellington Oreo Balls

It may still be hot, but Halloween is quickly approaching. I'm pretty sure that the holiday doesn't care what it feels like outside. So it's time to start working on all those amazing fall and Halloween treats that you see on Pinterest, right? You know, those impossibly smooth, perfectly spherical cake pops, for one. Yes, well, you won't find perfect pops here. Here, we focus on what can actually be accomplished by people who aren't Martha Stewart. Anyway, these aren't even cake pops. Since it's Halloween (almost), these are...



Yep, we took the Oreo truffle recipe that you may have seen floating around the internet and put a little Paper Angels spin on it. And since the Nightmare before Christmas is one of our favorite Halloween movies, we had to do something inspired by that. These things are delicious, and easy, and they don't have to be perfect to be delicious or easy.


Your ingredient list is pretty short, in truth. You need one of package of  Oreos, one block of cream cheese, white chocolate or white candy melts, and black decorative icing. Also, a little shortening is good if your chocolate isn't the most cooperative.

Recipe:
First blend together the entire pack of Oreos, and the entire block of cream cheese. You can use a food processor, a mixer, a hand mixer, whatever. Just blend them all up nice and smooth. After this step, place the whole bowl in the refrigerator for awhile. Oh yeah, and you need a refrigerator. I'm just going to assume you have one here, unless you are an Eskimo. If you are an Eskimo, just stick it outside, I guess. I dunno. I've never been an Eskimo.
After 30 minutes or so, the soft, sticky mixture should have set up some. Spoon some out and form it into a ball shape. Just about muscadine-size or so. If you don't know how big a muscadine is, you need to educate yourself immediately. They're delicious. Place it on a wax paper lined pan or cookie sheet. Keep rolling until you're done. If your hands start to get sticky, just a quick rinse and thorough drying will fix you back up.


After you've sphericated all of your mix, stick the pan into the freezer. (For Eskimos, just stick it in a colder part of outside.)  This you will want to leave in for at least an hour. You don't want them frozen solid, but you want them good and firm, and quite cold.


Once they're getting close to done, you'll want to melt your chocolate. Since I don't have a double boiler, I just use this trick here. An inch or two of water in a slow cooker does wonders.
Note, and this is critical: Do not get any water in your chocolate, as this will ruin everything. And the Eskimos will never forgive you when they don't get to see how it turned out.
Now, if your chocolate is melting, like mine, and it isn't melting evenly, like mine didn't, you need to add some shortening. Before you do, though, you need to heat the shortening up to the same temperature as the chocolate, or it will seize, whatever that is. I just stuck another glass bowl of shortening in the slow cooker. Add it in bit by bit, mixing thoroughly each time. When its nice and smooth, move on to the next step.


Dip your truffles in the chocolate. Please tell me you saw that coming.
Once you're done with this step, back into the refrigerator/outside.


After 10-15 minutes, when your coating has set, go ahead and paint on the Jack Skellington face.  Instead of trying to do it with the icing tube, it's easier to squirt some into a bowl, and use a skewer/toothpick to paint the face on the head.  Remember, it doesn't have to be perfect.  The Eskimos will forgive you if it isn't.



And that is that.  They really aren't so tough, and can still come out looking pretty awesome.  Your kids will love them.  Ours sure did.  Thanks, everybody, and have a happy Halloween!

-Jacob

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