Description
Delicious and easy-to-make Oreo Balls, also known as Oreo Truffles, combine crushed Oreos and cream cheese dipped in melted chocolate for a creamy, sweet treat perfect for any occasion.
Ingredients
Scale
Base
- 36 Oreos (original, not double stuffed)
- 1 (8 oz) package cream cheese, softened
Topping
- 3 Oreos, crushed (optional, for topping)
Coating
- 16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate, or dark chocolate
Optional Peppermint Variation
- 1 1/2 tsp peppermint extract
- Crushed peppermint bits, candy canes, or starlight mints for topping
Instructions
- Prepare baking sheet: Line an 18 by 13-inch baking sheet with wax paper or parchment paper to prevent sticking and make cleanup easier.
- Crush Oreos: Place 36 Oreos, whole with cream filling intact, into a food processor and pulse until finely crushed. If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin.
- Combine with cream cheese: Add softened cream cheese to the crushed Oreos in the food processor and pulse in short bursts until fully combined and smooth. Alternatively, blend in a mixing bowl with a spoon if no mixer is available.
- Form balls: Scoop about 1 tablespoon of the mixture at a time and roll into 1-inch balls. Arrange the balls on the prepared baking sheet.
- Freeze: Place the tray of Oreo balls into the freezer for 15 minutes to firm up before dipping.
- Prepare coating: While the balls are freezing, melt the candy melts or chocolate according to the package instructions until smooth and suitable for dipping.
- Dip balls: Remove the Oreo balls from the freezer and dip each one into the melted chocolate, using a spoon to drizzle some chocolate over the top. Lift and let excess chocolate drip off.
- Add topping: Immediately after dipping, sprinkle the tops with crushed Oreos or, if making peppermint variation, with crushed peppermint candies.
- Set coating: Return the dipped balls to the wax paper-lined baking sheet and allow the chocolate coating to set completely at room temperature or refrigerate to speed up the process.
- Store: Store the finished Oreo balls in an airtight container in the refrigerator until ready to serve.
Notes
- If you don’t own a food processor, use a sealed bag and rolling pin to crush the Oreos.
- If you don’t have a mixer, blend the Oreo crumbs and cream cheese with a spoon in a mixing bowl.
- For a peppermint flavored version, mix 1 1/2 teaspoons of peppermint extract with the cream cheese before adding Oreo crumbs.
- Dip chocolates and immediately sprinkle with crushed peppermint candies instead of crushed Oreos for a seasonal twist.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 110
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
