Ingredients
Equipment
Method
- Line two baking sheets with parchment paper. Crush Oreo cookies into fine crumbs using a food processor or by sealing them in a ziplock bag and crushing with a rolling pin.Beat softened cream cheese in a large bowl until smooth. Add crushed Oreos and mix until fully combined. Scoop mixture into small balls (about 1 inch), roll smooth, and place on the baking sheets. Refrigerate for 2 hours or freeze for 15–20 minutes to firm up.
- Melt blue candy melts using a double boiler or microwave method (30-second intervals, stirring between). Dip half of the balls into blue coating, tapping off excess. Place on parchment and add white star sprinkles while still wet. Chill while you work on the red batch.Melt red candy melts and dip remaining balls, then drizzle with melted white chocolate or white wafers. Refrigerate for 10 minutes until fully set.
- Keep Oreo balls refrigerated until ready to serve. Serve chilled for best texture and flavor.
Notes
Pro Tips:
• Use regular Oreos, not Double Stuf, for the best consistency.
• Chill the mixture before rolling to prevent sticky hands.
• Add decorations while the candy coating is still wet for best adhesion. Flavor Variations:
• Use Golden, Mint, or Peanut Butter Oreos for a fun twist.
• Swap in almond bark or colored chocolate for a different look.
• Adjust colors for other holidays—red and green for Christmas, pink and red for Valentine’s Day.
• Use regular Oreos, not Double Stuf, for the best consistency.
• Chill the mixture before rolling to prevent sticky hands.
• Add decorations while the candy coating is still wet for best adhesion. Flavor Variations:
• Use Golden, Mint, or Peanut Butter Oreos for a fun twist.
• Swap in almond bark or colored chocolate for a different look.
• Adjust colors for other holidays—red and green for Christmas, pink and red for Valentine’s Day.
