Oreo Balls Oreo Truffles
No-bake Oreo truffles made by combining crushed Oreos with cream cheese, rolled into balls and dipped in melted candy or chocolate.
Equipment
- Food Processor
- 18- by 13-inch baking sheet
- Wax paper or parchment paper
- Fork or dipping tool
- Spoon
- Refrigerator
Ingredients
Ingredients
- 36 Oreos original not doublestuf, plus 3 more, crushed, for topping if desired
- 1 8 oz packagecream cheese, softened
- 16 ozvanilla or chocolate candy melts or melted white chocolate, milk chocolate or dark chocolate
- See notes for peppermint variation
Instructions
Instructions
- Line an 18- by 13-inch baking sheet with wax paper or parchment paper.
- Reserve 3 Oreos for topping (if using) and crush them finely; set the crushed 3 Oreos aside.
- Place the remaining 36 Oreos (whole cookies—do not remove the cream filling) into a food processor and pulse until they are fine crumbs.
- Add the softened 8 oz cream cheese to the Oreo crumbs and pulse in short bursts until the mixture is well combined and homogeneous. Scrape down the sides of the bowl as needed.
- Using about 1 tablespoon of the mixture per portion, scoop and roll into 1-inch balls. Place the formed balls in a single layer on the prepared baking sheet.
- Freeze the balls on the baking sheet for 15 minutes to firm them.
- While the balls freeze, melt 16 oz of vanilla or chocolate candy melts (or melted white chocolate, milk chocolate, or dark chocolate) according to the package directions until smooth.
- Remove the chilled truffle balls from the freezer. Dip each ball into the melted chocolate using a fork or dipping tool, tapping or lifting to let excess chocolate drip off. If needed, use a spoon to drizzle additional chocolate over any spots.
- Immediately after dipping, place each coated truffle back on the prepared baking sheet and, if desired, sprinkle the reserved crushed 3 Oreos on top while the chocolate is still wet.
- Allow the chocolate to set at room temperature or speed setting by chilling briefly in the refrigerator until firm.
- Store finished truffles in an airtight container in the refrigerator.
Notes
*Alternately if you don't own a food processor you can place Oreos in a large resealable bag, seal bag and crush with a rolling pin until finely crushed.
**If you don't own a mixer you can just blend mixer in a mixing bowl with a spoon.
Recipe adapted fromKraft
Mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).
**If you don't own a mixer you can just blend mixer in a mixing bowl with a spoon.
Recipe adapted fromKraft
Mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).