Description
Delicious and festive Reindeer Oreo Balls made with crushed Oreo cookies, cream cheese, and coated in rich dark chocolate. Decorated with pretzel antlers, candy eyes, and red noses, these treats are perfect for holiday parties and celebrations.
Ingredients
Scale
Main Ingredients
- 45 Oreo Cookies (about 1 (18oz.) package)
- 8 ounce block cream cheese, softened to room temperature
- 15 ounces Ghirardelli dark chocolate melting wafers
Decorations
- 2 cups pretzel twists, broken in half
- 48 candy eyes
- 24 M&M's or Red Hots for the nose
Instructions
- Prepare tray: Line a baking tray with parchment paper and set aside.
- Crush Oreos: Place the 45 Oreo cookies in a food processor or high-speed blender and pulse until they turn into fine crumbs.
- Mix cream cheese: In a large mixing bowl, use a hand mixer on high speed to beat the softened 8-ounce block of cream cheese until smooth and creamy.
- Combine Oreo crumbs and cream cheese: Add the Oreo crumbs to the bowl with cream cheese and mix on medium speed until well combined and forming a dough-like consistency.
- Form balls: Using a 1½ tablespoon cookie scoop, portion out the Oreo mixture and roll each portion in your palms to form smooth balls. Place the balls on the prepared baking tray.
- Chill: Place the tray with Oreo balls into the refrigerator and chill for 2 hours to firm up.
- Melt chocolate: Melt the 15 ounces of Ghirardelli dark chocolate melting wafers using a double boiler over low heat or in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip balls: Using a fork, dip each chilled Oreo ball into the melted dark chocolate coating it completely. Lift the fork and gently tap to remove excess chocolate, then place the coated ball back on the baking tray.
- Add antlers: Carefully insert two broken pretzel pieces into each ball about ¼”–½” deep to create antlers.
- Add nose: Place one M&M or Red Hot candy on each ball for the nose, holding it in place for about 10 seconds to allow the chocolate to set slightly so the candy does not slide off.
- Add eyes: Attach two candy eyes just above the nose on each ball.
- Repeat decorating: Repeat the dipping and decorating process with the remaining Oreo balls. Reheat the chocolate as needed to keep it melted and smooth.
- Set and serve: Allow the reindeer Oreo balls to fully set for about 15 minutes at room temperature, or place them in the refrigerator to harden faster. Keep refrigerated until ready to serve.
Notes
- You can use any flavored Oreos instead of regular for a different twist; keep the quantity the same.
- Store leftover Oreo balls in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
- If the chocolate hardens during dipping, gently reheat to smooth consistency but avoid overheating.
- Adjust the size of Oreo balls as desired for smaller or larger treats, but adjust chilling time accordingly.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
