Description
Create delightful Oreo balls, a no-bake treat perfect for any occasion. These simple dessert bites are sure to impress!
Ingredients
Scale
- 24 Oreo cookies
- 1 package (8 ounces) cream cheese, softened
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable shortening (optional, for smoother melting)
Instructions
- Crush the Oreo cookies into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- In a medium bowl, mix the Oreo crumbs with the softened cream cheese until well combined.
- Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Chill the Oreo balls in the refrigerator for at least 30 minutes to firm up.
- Melt the chocolate chips with the vegetable shortening (if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt them in a double boiler.
- Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated.
- Place the coated Oreo balls back on the parchment-lined baking sheet.
- Refrigerate the Oreo balls for at least 15-20 minutes, or until the chocolate has set.
- Enjoy your delicious homemade Oreo balls!
Notes
- For a richer flavor, use double stuffed Oreos.
- You can add a touch of vanilla extract to the cream cheese mixture for extra flavor.
- Decorate with sprinkles or drizzles of white chocolate before the coating sets.
- Store leftover Oreo balls in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for melting chocolate)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: Approximately 100-120 (will vary based on exact ingredients)
- Sugar: Approximately 10-12g
- Sodium: Approximately 30-40mg
- Fat: Approximately 6-8g
- Saturated Fat: Approximately 3-4g
- Unsaturated Fat: Approximately 3-4g
- Trans Fat: 0g
- Carbohydrates: Approximately 10-12g
- Fiber: Less than 1g
- Protein: Approximately 1-2g
- Cholesterol: Approximately 10-15mg