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Oreo Balls

Someone called me recently to ask where in the world was my recipe for Oreo balls?  I frowned and did a search of my blog and came up empty handed.  I had a post for Oreo cookie snowmen but not the regular recipe that we’ve made a gazillion times over the years.  Shame on me!  I had to remedy that this year.  I don’t make them every year anymore but when I do they absolutely disappear.

The first few years I found dipping the balls to be frustrating and exhausting.  Then I got smart and put the melted chips in a glass bowl, set it in a crockpot of hot water and plugged it in.  I set the temp for low, set the crockpot on a small wooden table in the living room and watched my favorite tv shows or Hallmark movies while I dipped away.  Waaaaaay less stress.

One year I even got addicted to dipping balls in front of the tv and made a bunch of different flavored truffles.  It was my “Truffle Year” and they went over well with the family.   I wasn’t blogging back then but I plan on having another truffle year sometime soon; I have a Pinterest folder full of so many kinds of truffles I can dip my way through a month of Hallmark movies on tv!  I did make these amazing white chocolate lemon truffles a few years ago.

I originally got my recipe for the Oreo truffles from my mother.  She made them for us for many years before I started making them for my own family.  She still makes them, and cake pops which are almost the same process.  I made cake pops once, long ago, and decided they weren’t worth the effort.  They weren’t quite as good as the Oreo ones.

The process is pretty easy once you’ve made them a time or two.  I’ll admit at first they can seem daunting.  I throw the whole package of Oreos into my food processor and pulse it several times until it is all finely ground.

I add the brick of softened cream cheese and pulse again several times until the mixture is totally black.  Done!  I put the dough into the fridge in a covered container for 30 minutes.

Now all you have to do is make the balls.  I use a small cookie scoop and lay the balls out on waxed paper covered baking sheets.  When they’re all measured into balls I use my hands and roll them smooth.  You need to work fast on that so your hands don’t warm them and they’ll stick to your hands.  It helps to have a grandchild or daughter around to help with this step.

Next you freeze the balls on the sheet for about an hour.  You could freeze them longer if necessary, but do freeze them at least an hour.

Soften your almond bark or white chips in a glass bowl in the microwave in 30 second increments, stirring between.  It takes about 1 minute and 30 seconds to get the coating smooth and melted.  I have my crockpot filled halfway up the side of the bowl and plugged in with an extension cord on a small table in the living room.  I set the heat to low, and I’m ready to dip.

I remove a few balls from the freezer at a time, about 8 or so, to a plate.  I use a fork, dipping the ball completely in the coating, then tapping the fork on the side of the crockpot to remove the excess coating.  I set it on a separate waxed paper covered baking sheet in rows, scraping it off the fork and onto the pan with a toothpick.  I use the toothpick a few times until it’s messy, then use a new one.

The truffles set up firm and can be stored, stacked, in an airtight container in the fridge for a couple of weeks.  If they last that long!  We like to eat them both cold, straight out of the fridge, or at room temp.

I’ve used colored sprinkles on top some years, to make them even more festive.  The sprinkles need to be done as every 3-4 balls are covered, since the coating does firm up fairly fast.

Oreo Truffles

  • Servings: 30 balls
  • Difficulty: easy
  • Print

A chewy Oreo ball dipped in a white coating. You will want more and more!

  • 18 oz package Oreo cookies
  • 8 oz pacakge cream cheese; softened
  • White almond bark for dipping (I use Ghirardelli Premium White Chips)
Throw the Oreos into a food processer and process until fine crumbs. Add cream cheese and process until combined.  Chill for 30 minutes

Roll into 1-in balls and place on baking sheet. Freeze for 30-60 minutes. Don’t skip this step!

Using a fork, dip each ball in melted coating* and place on waxed paper to harden. You should remove a few balls at a time from the freezer to dip.

Chill and serve cold or room temp. Makes about 30 truffles. They can be frozen up to 2 weeks.

*Tip: I melt the chips in a glass bowl the microwave, 30 seconds at a time, stirring well after each heating. Then I place the glass bowl into a crockpot filled with hot water to the depth of halfway up the bowl. Turn heat to low. Stir the coating occasionally to prevent the bottom overcooking as you are dipping.

 

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