Oreo Balls Recipe

Oreo Balls Recipe

These oreo balls are irresistible treats for Christmas or everyday, made with a few simple ingredients!

 #Oreo #Balls #Recipe

Prep Time: 30 mins
Chilling Time: 1 hr
Total Time: 1 hr 30 mins

Ingredients

• 39  Oreo cookies, or cookie sandwiches (14-oz)
• 8  oz  cream cheese, softened
• 12  oz  semisweet chocolate, chopped (1 cup melted)*
• 12  oz  white chocolate, chopped (1 cup melted)*
• gold and silver sprinkles, optional

Instructions

• Set aside a large baking sheet or tray lined with parchment paper or wax paper.
• Place Oreos in a food processor and pulse for 2-3 seconds several times until you get fine crumbs.** Alternatively, you can pulverize in batches in a blender or by placing the Oreos in a ziptop bag and pounding with a rolling pin.
• Reserve ¼ cup of crumbs for decoration. Place the rest in a medium bowl with the softened cream cheese. Mix with large wooden spoon to form a paste-like consistency. You can also use a stand mixer fitted with a paddle if you prefer.
• Scoop out a 1-inch oreo ball using a melon baller or small scoop. Roll gently between your palms until smooth and place on the baking sheet. Repeat for the rest of the mixture (you’ll get about 35-40 balls).
• Place the baking sheet in the freezer for 20 minutes. This step is important to ensure the balls don’t disintegrate during dipping.
• Meanwhile, place the semisweet chocolate in a microwaveable bowl. Microwave in 20 second intervals until smooth, stirring each time. Repeat in a separate bowl for the white chocolate.
• Remove the balls from the freezer. Drop one into the semisweet chocolate and carefully lift out with a fork, letting excess chocolate drip off. Then let the ball slide off the end of the fork onto the prepared baking sheet. Repeat for the remaining balls.
• Optional: Decorate the balls by sprinkling reserved oreo crumbs, adding sprinkles or drizzling leftover chocolate.***
• Place the baking sheet in the refrigerator to let the balls chill for at least one hour before serving.

Notes

* You can use one type of chocolate instead of two, or substitute milk chocolate. Use quality baking chocolate such as Baker’s or Lindt for the best coating. Avoid using chocolate chips, which can form clumps.
** Freezing the oreos for 30 minutes before crushing will prevent the cream from sticking to the blade.
*** Pour the chocolate into a ziptop bag and snip off a 1/16-inch hole in the corner. Then gently squeeze the chocolate to drizzle onto the balls in desired patterns.
Storage: Store oreo balls in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Oreo balls can sit out at room temperature for two hours maximum.

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