Oreo Cake Balls Easy Treat (Printable Version)
Creamy Oreo centers with a crisp coating make these bite-sized treats irresistible and perfect for sharing.
# What You'll Need:
→ Cake Ball Base
01 -
24 Oreo sandwich cookies
02 -
113 grams cream cheese, softened
→ Coating
03 -
283 grams white candy melts (Ghirardelli brand preferred)
04 -
30 millilitres heavy cream, use only if thinning the candy coating is necessary
# Step-by-Step Guide:
01 -
Combine Oreo cookies in a food processor and pulse at high speed until finely ground to a coarse powder. If unavailable, place cookies in a sealable bag and crush using a rolling pin.
02 -
Add softened cream cheese to the crushed Oreos. Pulse or mix until a smooth, cohesive mixture forms.
03 -
Detach the food processor blades and scrape down any mixture. Scoop portions of the dough using a medium cookie scoop, shape each into a ball by hand, and arrange on a baking sheet lined with parchment paper. Freeze for 15 minutes to firm.
04 -
Place white candy melts in a microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until completely melted. If the coating is thick, gradually incorporate warmed heavy cream to achieve a smooth, fluid consistency.
05 -
Remove cake balls from the freezer. Using a fork, dip each ball into the melted candy coating, ensuring complete coverage. Lift and allow excess coating to drip, then transfer to a parchment-lined baking sheet. Allow the coating to set at room temperature.
06 -
While the coating is still wet, sprinkle crushed Oreos or drizzle with melted semi-sweet chocolate for garnish. Ensure decorations are applied before the coating fully hardens for best adhesion.
# Additional Notes:
01 -
For optimal results, pulsing Oreos in a food processor yields a fine, even crumb, key for smooth cake ball texture.
02 -
If substituting candy melts with chocolate chips, melt gently in the microwave in shortest intervals possible, stirring frequently to avoid scorching.