Oreo Balls
Crushed Oreos and softened cream cheese combine to create these cake like balls that you can coat in chocolate and decorate however you like.
Equipment
Ingredients
- 36 Oreo Cookies the 18.12 ounce "family" size works well
- 8 ounces cream cheese softened and cut into cubes
- 16 ounces vanilla candy melts or almond bark I do not recommend using chocolate chips
- 8 ounces chocolate candy melts almond bark I do not recommend using chocolate chips
- 1 teaspoon vanilla extract other flavors, such as peppermint, can be used
Instructions
- Add Oreos to a food processor and grind to a fine crumb texture.
- Add cream cheese and vanilla to the food processor and pulse until fully combined and you can no longer see the cream cheese. This may take a while because the ingredients are thick. Be sure to stop the processing every so often to scrape down the sides if needed.
- Line a baking sheet with wax paper or a silicone baking mat. Roll into small balls and place on wax-lined cookie sheet. The size you make the balls will determine how many you get out of the recipe. Using a one inch cookie scoop should get you at least 36 balls.
- Refrigerate on tray for 45 minutes.
- Melt candy melts or almond bark according to package directions. Dip balls into melted chocolate, letting excess chocolate drip off. Place back onto lined baking sheet.
- If desired, use alternate color/flavor to drizzle over balls for decoration. You can also top with sprinkles or cookie crumbs, just make sure to add them before chocolate coating sets up, which can happen quickly.
- Place back in the refrigerator for at least 1 hour to allow the Oreo balls to completely set up. Store in refrigerator.
Notes
Feel free to use different flavor Oreos, but do not use the double stuff variety, as it will add more moisture and less cookie crumb to the recipe.
You can use all chocolate or all white chocolate, or any candy coating flavor desired.
I do NOT recommend using chocolate chips. Candy melts and almond bark are much easier to melt, dip into and they harden up nicely.
Storage – I recommend storing these in the refrigerator and taking them out 30 minutes to 1 hour before serving. They are a bit easier to eat when the chocolate coating has softened a bit, but they hold up better when they are cold. These Oreo Truffles will keep for up to 2 weeks in an airtight container in the refrigerator.
Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 85IU | Calcium: 9mg | Iron: 1mg
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