Patriotic Oreo Truffle Balls
These Oreo cream cheese balls are the ultimate no-bake treat for your next summer bash. They combine crushed cookies and rich cream cheese for a decadent, gourmet dessert that everyone will love!
Equipment
- food processor OR rolling pin and large zip-top bag, plus hand mixer
- cookie scoop OR tablespoon
- 2 large rimmed baking sheets lined with parchment or wax peper
- microwave-safe mixing bowls
- candy dipper OR fork
- toothpick
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Ingredients
- 33 Oreos (13.29 oz package) not Double Stuf
- 8 oz full fat cream cheese softened
- 16 oz candy melts for this recipe, I used 8 oz white & 8 oz red
- festive sprinkles
Instructions
- Place all Oreos (with cream filling) in food processor. Pulse until fine crumbs. Add softened cream cheese. Blend until smooth.
- Using a cookie scoop or tablespoon, scoop out mixture and place onto prepared pan. Optional to further shape balls with your fingers to make them smoother and more round.
- Place cookie sheet in the freezer. Freeze the balls for a minimum of 30 minutes to harden, but no more than 1 hour.
- Melt 8 oz candy wafers (half of total wafers) in microwave at 50% power. Bowl should be partially covered. Microwave for one minute, stir, then repeat. If more time is required, microwave at 50% power in 15 second bursts until almost smooth, then stir to smooth.
- Allow hot mixture to slightly cool for 3-5 minutes. Take out half of the frozen truffle balls from the freezer. Allow them to slightly defrost while melted wafers are slightly cooling.
- Using a candy dipper or fork, submerge one ball into the melted mixture. Once completely coated, tap on side of bowl to remove excess melted candy. Transfer coated ball to new cookie sheet lined with parchment paper. Use a toothpick to help with the transfer, but do not puncture truffle. Immediately decorate with sprinkles. Repeat until all balls are decorated.
- Next, melt other half of melting wafers (or second color), following the same process as listed above. Remove remaining balls from freezer; once again, allow to slightly defrost while candy slightly cools. Repeat above directions for coating and decorating.
- Allow decorated truffles to set on counter for 10-15 minutes, then transfer to container and refrigerate.
Notes
If you don't have a food processor, place the cookies in a large zip-top bag. Use a rolling pin to crush them until they become fine crumbs. Then use a hand mixer to blend the crushed cookies with the cream cheese.
I recommend making these in batches as outlined in the recipe steps above. This ensures that the melted candy doesn't harden too much while dipping and the truffles don't defrost too much. This is especially important since we use 3 less Oreos than the original recipe.
Apply your red, white, and blue sprinkles immediately while the coating is still wet so they stick. For more decorating tips, see above post.
Store your Oreo balls in an airtight container in the refrigerator for up to one week. Place a layer of parchment paper between the treats to prevent them from sticking together.
To keep your Oreo cream cheese balls perfectly chilled during a warm outdoor event, serve them in a bowl nestled inside a larger container of ice to maintain their decadent, fudge-like texture.
Nutrition
Serving: 1 truffleCalories: 101kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 68mgPotassium: 34mgFiber: 0.3gSugar: 8gVitamin A: 85IUCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!