Description
Delightfully festive and easy-to-make Reindeer Oreo Balls combine crushed Oreos and cream cheese coated in rich dark chocolate, decorated with pretzel antlers, candy eyes, and a candy nose. Perfect for holiday parties or a fun winter treat.
Ingredients
Scale
Main Ingredients
- 45 Oreo Cookies (about 1 (18 oz.) package)
- 8 ounce block cream cheese, softened to room temperature
Chocolate Coating
- 15 ounces Ghirardelli dark chocolate melting wafers
Decorations
- 2 cups pretzel twists, broken in half
- 48 candy eyes
- 24 M&Ms or Red Hots for the nose
Instructions
- Prepare tray: Line a baking tray with parchment paper and set it aside for the finished Oreo balls.
- Crush Oreos: Place the 45 Oreo cookies into a food processor or high-speed blender and pulse until they become fine crumbs.
- Mix cream cheese: In a large mixing bowl, use a hand mixer at 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 into the bowl and mix on medium speed until the mixture is well combined.
- Form balls: Using a 1½ tablespoon cookie scoop, portion the Oreo mixture and then roll each portion by hand into a smooth ball. Place each ball onto the prepared baking tray.
- Chill Oreo balls: Once all balls are formed, place the tray into the refrigerator and chill for 2 hours to firm up.
- Melt chocolate: In a double boiler over low heat or a microwave-safe bowl heated in 30-second intervals (stirring each time), melt the 15 ounces of dark chocolate wafers until smooth and fully melted.
- Dip balls in chocolate: Using a fork, dip each chilled Oreo ball into the melted dark chocolate, tapping the fork on the side to remove excess chocolate, then return the coated ball to the baking tray.
- Add decorations: Carefully insert two broken pretzel pieces about ¼ to ½ inch deep on top of each ball to create antlers. Next, press one M&M or Red Hot candy for the nose and hold it in place for about 10 seconds to allow the chocolate to set and prevent sliding. Then add two candy eyes above the nose.
- Repeat process: Continue dipping, decorating, and placing balls on the tray. Reheat the chocolate as needed during the process to maintain a smooth coating.
- Set and chill: Let the decorated Reindeer Oreo Balls set completely at room temperature for about 15 minutes or place them in the refrigerator to harden faster.
- Store: Keep the Oreo balls refrigerated until ready to serve.
Notes
- Any flavored Oreos can be used; just use the equivalent of 45 regular cookies.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Breaking pretzel twists ahead of time makes decorating faster and easier.
- If chocolate begins to thicken during dipping, gently reheat to maintain smoothness.
- For quicker setting, place the decorated balls in the freezer for 5-10 minutes.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
