These delicious Red White and Blue Oreo Balls are a perfect fun treat to serve at patriotic holidays like Memorial Day or 4th of July parties! These bite-sized truffles are colorful, tasty, and incredibly easy to make with crushed Oreo cookies, cream cheese and melting wafers for a fun candy coating.
Line two baking sheets with parchment paper, wax paper or a silicon mat.
Place the Oreos in a food processor and pulse for up to 30 seconds until they turn into crumbs.
18 ounces Oreo Cookies
In a large bowl, add the softened cream cheese and beat with an electric mixer at medium speed until smooth.
8 ounces cream cheese
Add in the cookie crumbs and mix on medium speed until combined well.
Using a 1 ½ tablespoon cookie scoop, scoop dough and roll it with your hands into smooth even-sized balls.
Place the rolled truffles on the prepared baking sheet.
After rolling all the dough into balls, place the cookie sheets in the refrigerator for 2 hours to chill. You can also place them in the freezer 20 minutes.
When ready to coat the truffles, add the blue candy melts to a microwave safe bowl and heat at 50% power level for 30 seconds then stir and heat for another 30 seconds then remove and stir until completely smooth. The bowl will be warm and continue to melt. (you can also use a clean double boiler over low heat) **Be very careful not to overheat or it can seize and become too thick.
12 ounce blue candy melts
Remove one tray of Oreo balls from the refrigerator and using a fork dip each ball into the melted blue candy until it is completely covered. When lifting it out, tap the fork on the side of the bowl and place the ball back onto the baking sheet and sprinkle with the white star confetti immediately.
White star sprinkles for topping
After dipping all the blue Oreo balls, place them back in the refrigerator. and remove the second tray full from the refrigerator.
In a separate microwave safe bowl, add the red candy melts to a microwave safe bowl and heat at 50% power level for 30 seconds then stir and heat for another 30 seconds then remove and stir until completely smooth. the bowl will be warm and continue to melt. (you can also use a clean double boiler over low heat) **Be very careful not to overheat or it can seize and become too thick.
12 ounce red candy melts
Just as you did with the blue candy, using a fork, dip each ball into the melted blue candy until it is completely covered. When lifting it out, tap the fork on the side of the bowl and place the ball back onto the baking sheet.
Place ⅓ cup of white melting wafers in a small piping bag or plastic zip closure baggie. Microwave for 30 seconds at 50% power level and the remove and massage the bag. Repeat for another 30 seconds and remove and massage the bag again. Repeat one more time if necessary but be careful not to overheat.
⅓ cup white melting wafers
Cut the corner of the baggie off and drizzle white lines over the red Oreo balls.
Return the red truffles to the refrigerator for at least 10 minutes to set.
Notes
Use Oreo flavors you'd like in this recipe. Golden Oreos or other seasonal flavors like red velvet, etc are all so good too!Swap the stars for white sprinkles of any kind.Use white chocolate bars or white chocolate chips instead of melting wafter.Be very careful not to overheat the candy melts. Do not get any water or condensation in it or it will seize and become too thick to use. I find that heating it until it is almost melted and then stirring it until it melts is best.Thin the melted candy with a teaspoon of vegetable oil for an extra shiny coating.Using regular Oreos is best for this recipe. Double stuffed cookies may result wet Oreo balls that may not hold their shape as well. Use a high speed blender or place the cookies in a gallon size plastic baggie and crush with a mallet or rolling pin, if desired.Purchase the star confetti on Amazon.Heating on low heat is best either in the double boiler or at 50% power level in the microwave. Store Oreo cream cheese balls in the refrigerator for up to 2 weeks.Oreo balls can be frozen undecorated or decorated for up to 2-3 months. Place them in a freezer safe container or plastic zip closure baggie in a single layer. Place parchment paper or wax paper between layers if necessary to avoil them sticking together. Thaw in the refrigerator.