How to Make Oreo Balls

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Oreo Balls with Semisweet Chocolate
Prep Time: 20 minutesChill Time: 30 minutesTotal Time: 50 minutes
Ingredients:
36 Oreo cookies (407g), with filling
8 oz (227g) cream cheese, at room temperature
16 oz (450g) semisweet chocolate chips, melted
White sprinkles, for decoration
Instructions:
1.Crush the Oreos: Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Alternatively, use a zip-top bag and crush them with a rolling pin.
2.Mix with Cream Cheese: In a large bowl, combine the crushed Oreos and softened cream cheese. Mix until smooth and well combined.
3.Form the Balls: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Chill: Refrigerate the Oreo balls for 20-30 minutes to firm up.
4.Melt the Semisweet Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring after each. Once mostly melted, continue heating in 10-second intervals, stirring in between, until smooth.
5.Dip in Chocolate: Dip each chilled Oreo ball into the melted semisweet chocolate, coating it evenly. Use a fork to lift the balls and let the excess chocolate drip off.
6.Decorate: While the chocolate is still wet, sprinkle white sprinkles on top of each ball for added texture and visual appeal.
7.Set the Balls: Place the decorated Oreo balls back on the parchment-lined sheet and let the chocolate harden. You can refrigerate them to speed up the process.
8.Serve and Store: Once fully set, serve immediately or store in an airtight container.
Tips:
Room-Temperature Cream Cheese: Make sure your cream cheese is softened for easier mixing and a smoother texture.
Smooth Chocolate: If the semisweet chocolate becomes too thick, stir in a teaspoon of vegetable oil to smooth it out.
Decoration Options: You can also drizzle with white chocolate or use different colored sprinkles for a festive look.
Storage:
Store the Oreo balls in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
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