Description
These festive Christmas Oreo Balls are a delightful treat perfect for holiday gatherings. Made from crushed Oreos mixed with cream cheese, dipped in colorful red and green candy melts, and decorated with piping white buttercream bows and pearl candies, these bite-sized squares are as visually charming as they are delicious.
Ingredients
Scale
Oreo Balls
- 1 package Oreos (about 36 cookies, 15.25 oz)
- 8 oz (226g) cream cheese, softened
- ¼ tsp peppermint extract (optional)
- Red candy melts
- Green candy melts
- About 2 tsp vegetable shortening or oil (for thinning candy melts)
White Buttercream
- 3 Tbsp (43g) unsalted butter, room temperature
- ⅓ cup (38g) powdered sugar
- Pearl ball candies (for decoration)
Instructions
- Prepare cream cheese: Allow the cream cheese to come to room temperature so it blends smoothly with the Oreo crumbs.
- Crush Oreos: Place half of the Oreos in a blender and pulse until fine crumbs form; add remaining Oreos and pulse again until all are finely ground. Transfer crumbs to a mixing bowl.
- Mix Oreo crumbs and cream cheese: Add softened cream cheese and optional peppermint extract to the Oreo crumbs. Use an electric mixer to blend until fully combined into a thick dough.
- Shape Oreo balls: Line a baking sheet with a silicone baking mat. Use a small cookie scoop to portion the mixture, then shape each portion into a square using your hands. Place on the lined sheet.
- Chill Oreo balls: Refrigerate the shaped Oreo balls for 20 minutes to firm up before dipping.
- Melt candy melts: In a small pot on low heat, melt red and green candy melts with about 2 teaspoons of vegetable shortening or oil, stirring occasionally until smooth.
- Dip Oreo balls: Remove Oreo balls from the fridge. Dip each ball into the melted candy using a fork to submerge it, spooning on extra chocolate as needed. Lift out with a fork, scrape excess chocolate off on the pot edge, and return to the silicone mat.
- Allow candy coating to harden: Let the dipped Oreo balls set at room temperature until the coating is firm.
- Make buttercream: Beat unsalted butter in a small bowl until smooth. Add powdered sugar and continue beating until combined. Transfer the buttercream to a piping bag fitted with a small round tip.
- Pipe bows and decorate: Pipe lines across the Oreo balls forming squared patterns and bows (triangle or fluffy round style). Adorn bows with pearl ball candies for a festive look.
- Serve: Enjoy these festive Christmas Oreo Balls as a sweet holiday treat.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the mixture.
- Use a silicone baking mat to prevent sticking during the dipping and setting process.
- Vegetable shortening or oil thins the candy melts, making dipping smoother and coating less thick.
- Peppermint extract is optional but adds a festive flavor note.
- Refrigerate Oreo balls thoroughly to hold their shape when dipped.
- Allow the candy coating to harden completely before decorating to prevent smudging.
- Store finished Oreo balls in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 12g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
