Oreo Balls

5 Stars (2 Reviews)

Yield: 85 Oreo balls

prep time: 10

total time: 10

With just 4 ingredients, Oreo Balls are a quick and easy no-bake dessert. Also known as Oreo truffles, they're the perfect bite-sized treat that also freeze well - so you can enjoy them whenever the chocolate craving strikes!

Ingredients

30 ounces Oreo "Double Stuf"]chocolate sandwich cookies reserving 1 cookie for garnish if desired
12 ounces cream cheese softened
8 ounces chocolate almond bark
8 ounces semi-sweet chocolate chips - here's our favorite chocolate chips

Instructions

Line a large rimmed sheet pan with wax paper or parchment paper and set aside.
Reserve 1 cookie for garnish, if desired. Then place remaining Oreos in a food processor (entire cookie, do not remove the cream filling) and pulse into fine crumbs. (Or place the cookies in a double layer of ziploc baggies and use a kitchen mallet or rolling pin to crush the cookies into fine crumbs.)
Add cream cheese to food processor and pulse until well combined with the cookie crumbs. (Or mix the cookie crumbs with the cream cheese in a medium bowl, until fully incorporated.)
Scoop mixture into portions 1 tablespoon each - I like to use a small scoop for even portioning. Place portions onto prepared sheet pan. Then roll portions into balls - they should be about 1" in size. Set sheet pan in the freezer to chill while you melt the chocolates.
Melt chocolate almond bark and chocolate chips in a double boiler on the stovetop or very carefully in the microwave (taking care to not let the chocolate scorch).
Remove balls from freezer and drop one by one into the melted chocolate. Using two forks, quickly turn the ball to completely cover it with chocolate. Lift the ball out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting excess chocolate drip down the inside of the bowl. Transfer back to the lined sheet pan, using a toothpick to aid in sliding it off the fork's tines. Repeat until all balls are dipped. If the chocolate becomes thick and hard to work with, simply warm it up a bit more.
If desired, add a sprinkle of finely crushed chocolate cookie (without the cream filling) to the top of each ball before the chocolate coating sets. Then allow chocolate to set completely, chilling in the refrigerator or freezer if desired.
Store in an airtight container for up to 1 week in the refrigerator or up to 3 months in the freezer.

Nutrition Information:

Serving: 1 Calories: 50kcal Carbohydrates: 3g Protein: 1g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 2g Cholesterol: 5mg Sodium: 34mg Sugar: 2g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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