Description
Festive Oreo balls decorated as Christmas ornaments.
Ingredients
Scale
- 1 14.3 ounce package Oreos (about 35 Oreos)
- 8 ounces cream cheese, softened and cut into cubes
- 20 Reese’s mini unwrapped cups
- Gold color mist
- 6 ounces white almond bark or white chocolate melting wafers
- 6 ounces chocolate almond bark or chocolate melting wafers
- 12 ounces green candy melts (or red)
- Christmas Sprinkles
Instructions
- Line a baking sheet with wax paper.
- Add Oreos and cream cheese to a food processor and pulse until smooth, scraping down the sides as needed.
- Portion out the Oreo mixture with a cookie scoop. Roll each scoop into a smooth ball and place them on the baking sheet.
- Transfer the baking sheet to the freezer for 15 minutes to firm up.
- Arrange Reese’s mini cups on wax paper, wide end down, and spray them with color mist. Let the mist set.
- Heat the almond bark and candy melts in separate microwave-safe bowls, one at a time, in 30-second intervals, stirring between each interval, until smooth.
- Remove the Oreo Balls from the freezer and dip them one at a time into the various melted chocolates, coating them completely, and set them back on the baking tray.
- Top the balls with a gold peanut butter cup and decorate with sprinkles quickly before the chocolate hardens.
- Place back in the refrigerator for at least 30 minutes to allow the Oreo balls to completely set up.
Notes
- Work in batches of 3 to decorate quickly before the chocolate hardens.
- Refrigerate for at least 30 minutes for the Oreo balls to set completely.
Nutrition
- Serving Size: 1 ball
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown