Christmas Oreo Balls (Print version)
No-bake Christmas Oreo Balls made with Oreo crumbs, cream cheese, white chocolate, and red and green sprinkles.
# Ingredients:
For the Oreo centers
01 -
36 Oreo cookies, about 1 standard 14.3 oz (405 g) package
02 -
8 oz (225 g) brick cream cheese, softened
For coating and decorating
03 -
16 oz (455 g) white candy melts or white almond bark
04 -
4 oz (115 g) semi-sweet chocolate, melted for drizzling, optional
05 -
2 tablespoons red and green holiday sprinkles
06 -
1-2 teaspoons coconut oil or shortening, optional for thinning coating
# Instructions:
01 -
Add the whole Oreo cookies to a food processor and pulse into fine crumbs. The filling stays in the cookies and helps bind the mixture.
02 -
Add the softened cream cheese and process until the mixture forms a thick, evenly blended dough. Scrape the bowl once if needed.
03 -
Scoop tablespoon-size portions and roll into smooth 1-inch balls. Place them on a parchment-lined baking sheet.
04 -
Refrigerate for 30 minutes or freeze for 10-15 minutes, just until the balls feel firm enough to dip without losing shape.
05 -
Melt the white candy melts in a microwave-safe bowl in 20-second bursts, stirring between each burst. Stir in a little coconut oil only if the coating is too thick.
06 -
Dip each chilled Oreo ball in the melted coating with a fork, tap off excess, and place it back on parchment. Add sprinkles right away and drizzle with melted semi-sweet chocolate if desired.
07 -
Chill for 30-60 minutes until the coating is firm. Store covered in the refrigerator until serving.
# Good to know:
01 -
Active prep is about 35 minutes, plus chilling time.
02 -
Keep refrigerated because the centers contain cream cheese.
03 -
Makes about 36 bite-size Oreo balls.