Make simple, fudgy Oreo balls using only three ingredients. These no-bake truffles are easy to prepare and perfect for parties or holiday candy trays.
Author:Ahazzam
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:About 30 truffles
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (14.3 oz) Oreo cookies, about 36 cookies
8 oz cream cheese, softened
16 oz melting chocolate (milk, dark, or white chocolate wafers)
Instructions
Place the entire package of Oreo cookies into a food processor. Pulse until you have fine crumbs.
Transfer the crumbs to a medium bowl. Add the softened cream cheese. Mix with a hand mixer or by hand until the mixture is fully combined and forms a thick dough.
Roll the dough into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
Chill the Oreo balls in the refrigerator for at least 30 minutes to firm them up.
Melt the chocolate according to package directions. You can use a double boiler or microwave in 30-second intervals, stirring between each interval.
Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, tapping the fork gently on the side of the bowl to remove excess chocolate.
Return the coated balls to the parchment-lined baking sheet.
If desired, immediately add sprinkles or drizzle with a contrasting color of chocolate before the coating sets.
Refrigerate the finished Oreo balls for about 15 minutes, or until the chocolate coating is firm.
Notes
For a holiday look, use white chocolate coating and add green or red sprinkles before the coating sets.
If you do not have a food processor, place cookies in a sturdy zip-top bag and crush them thoroughly with a rolling pin.
If the dough seems too soft to roll, chill it for an extra 15 minutes before shaping.
Store leftover Oreo truffles in an airtight container in the refrigerator for up to two weeks.