Description
Delicious and festive Reindeer Oreo Balls made with crushed Oreos, cream cheese, and coated in rich dark chocolate, decorated with pretzel antlers, candy eyes, and a colorful nose for a perfect holiday treat.
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 it aside to use later for placing the Oreo balls.
- Crush Oreos: Place the 45 Oreo Cookies in a food processor or high-speed blender and pulse until the cookies are ground into fine crumbs.
- Mix cream cheese: In a large mixing bowl, use a hand mixer on high speed to beat the softened 8-ounce cream cheese block until smooth and creamy.
- Combine Oreo crumbs and cream cheese: Add the Oreo crumbs to the bowl and mix on medium speed until fully combined into a consistent dough-like mixture.
- Form balls: Use a 1½ tablespoon cookie scoop to portion out the Oreo mixture, then roll each portion between your palms to form smooth balls. Place the balls on the prepared baking tray.
- Chill Oreo balls: Once all balls are shaped, place the tray in the refrigerator for 2 hours to allow them to firm up.
- Melt chocolate: Using a double boiler on low heat or microwaving in 30-second intervals (stirring between each), melt the 15 ounces of dark chocolate melting wafers until smooth.
- Dip balls in chocolate: Using a fork, dip each chilled Oreo ball into the melted chocolate, then tap the fork on the side of the bowl to remove excess coating. Return the dipped ball to the baking tray.
- Add decorations: Carefully insert two broken pretzel pieces into the top of the dipped ball to form antlers. Then add one M&M or Red Hot candy for the nose, holding it in place for about 10 seconds to set. Finally, place two candy eyes above the nose on each ball.
- Repeat process: Continue dipping and decorating all the Oreo balls. Reheat chocolate if it thickens during the process to keep it melted and smooth.
- Set and chill: Allow the decorated Oreo balls to set completely at room temperature for about 15 minutes or place them in the refrigerator to harden faster. Keep refrigerated until ready to serve.
Notes
- Any flavor of Oreos can be used in place of the classic, using the same quantity of about 45 cookies.
- Store leftover Oreo balls in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- If you don’t have candy eyes, small dots of white and dark chocolate can be piped to imitate eyes.
- Use microwave-safe bowls if melting chocolate in a microwave, stirring frequently to avoid burning.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 150 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
