Christmas Oreo Balls

Need an easy no-bake dessert idea to make this holiday season? These Christmas Oreo Balls combine Golden Oreos with cream cheese, dipped in a candy coating and topped with a mini Reese’s cup and sprinkles for a perfect treat to make for the Holiday's.

Course Dessert

Cuisine American

Prep Time 1

Chill Time 2

Total Time 3

Servings truffles

Calories 249kcal

Author Sherri Hagymas

Ingredients

45 Golden Oreo cookies
8 ounces cream cheese softened to room temperature
¼ cup nonpareil sprinkles
10 ounce green candy melts
10 ounce red candy melts
10 ounce white candy melts
24 white chocolate Reese’s cups minis
Edible gold shimmer spray optional
Extra assortment of sprinkles for topping

Instructions

Line two baking sheets with parchment paper.
In a food processor, add the whole Oreos and pulse them a few times until they are fine crumbs. (you can also use a high speed blender or place them in a zip closure bag and crush them with a rolling pin).
45 Golden Oreo cookies
In a large mixing bowl, add the softened cream cheese and blend with an electric mixer on medium-high speed until creamy.
8 ounces cream cheese
Add the Oreo crumbs to the bowl and blend until well combined.
Add the ¼ cup of nonpareil sprinkles to the cookie dough and stir them gently with a wooden spoon or spatula until mixed in.
¼ cup nonpareil sprinkles
Use a 1.5” cookie scoop to scoop even sized balls and roll them with your hands to make round balls and place them on the baking sheets.
Once they have all been rolled, place the trays in the refrigerator to chill for 2 hours so they hold their shape when dipping.
Unwrap each of the mini white chocolate peanut butter cups and place them in a large zip closure plastic baggie.
24 white chocolate Reese’s cups minis
Sprinkle ½ tablespoon of the edible gold shimmer spray and sprinkle it on top.
Edible gold shimmer spray
Seal the bag and lightly shake it until all of the peanut butter cups are coated.
In a double boiler, add the green candy melts and heat over low heat and melt them, stirring often, until smooth. Do not heat too high or it will thicken and be unusable.
10 ounce green candy melts
Dip each of the rolled ball one at a time into the melted candy and remove it using a fork. Tap the fork the side of the pot or bowl to remove any excess coating.
Then place it onto the cookie sheet and immediately top with a golden Reese’s top and additional sprinkles.
Extra assortment of sprinkles for topping
Repeat with 7 more Oreo balls as quick as possible as the coating sets quickly.
Place the tray back in the refrigerator and clean the double boiler.
Melt the red candy melts next in the double boiler and dip them the same as the green. Add the golden top and add sprinkles.
10 ounce red candy melts
Place them in the refrigerator and repeat the process with the white candy melts.
10 ounce white candy melts
Store them in refrigerator until ready to serve

Notes

Variations

Use flavor of regular stuffed Oreos. You can also use ½ of one and half of another flavor and mix each with half of the cream cheese.

Use any colored candy melts.

Use any color combination of sprinkles or jimmies instead of nonparils or even leave them out all together.

Instead of the mini white chocolate Reese's cups, use milk chocolate or dark chocolate mini cups. Or use rolos or another small favorite chocolate candy.

Tips

I used the Melt ‘Ems brand.

You can also place the unwrapped Reese’s cup on a cookie sheet lined with parchment paper and spray them each individually with the shimmer spray. However, I have found that placing them in the bag works best.

Use a candy melting pot or melt the candy in the microwave per the package directions and be very careful not to overheat them. Stir after each 30 second interval. The bowl will be warm and continue to heat the candy and easily

Using a double boiler or candy melting pot helps keep the melted candy at the best consistency and temperature.

Store leftovers in the refrigerator in an airtight container for up to one week.

Nutrition