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Easy 3 Ingredient Oreo Balls

Oreo balls are a wonderful bite sized treat that are easy to make and absolutely delicious! They have a sweet almond bark shell with a smooth and creamy Oreo inside that makes them irresistible.
Course Dessert
Cuisine American
Keyword dessert, Oreo, Oreo balls, Oreo dessert, Oreo truffles, party dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 34 Oreo Balls

Equipment

  • Food processor or gallon baggie and rolling pin
  • Stand mixer or a large mixing bowl and strong spoon
  • Small microwave safe mixing bowl and spoon
  • Tablespoon measuring spoon
  • Tin foil

Ingredients

  • 1 package regular Oreos
  • 8 oz cream cheese 1 block
  • 14-16 oz almond bark or melting chocolate

Instructions

  • Remove Oreos from the package, break them in half and add them to a food processor in two batches. Pulse the food processor to crush the Oreos into a fine texture. If you don't have a food processor, add the Oreos into a gallon zip top baggie, and use a rolling pin to hit the bag and break apart the Oreos. You won't get as fine of a texture, but they will be equally delicious!
  • In a stand mixer or a large bowl, mix together the softened cream cheese and crushed Oreos until everything is completely combined. If you are doing this by hand, it will take a while and require some elbow grease, but it will come together!
  • Using a tablespoon measure (or you can eyeball it), scoop the Oreo and cream cheese mixture and roll into balls.
  • In a small mixing bowl, melt half of your almond bark in the microwave in 30 second increments, stirring after each increment, until it's completely melted. It should take about a minute and a half total.
  • Place one ball into the almond bark, and using a spoon, coat it evenly. Once it's completely coated, lift the Oreo ball out of the chocolate and allow the excess to run off. Place it on tin foil to allow the chocolate to harden for about 10 minutes or so.
  • Store in an airtight container in the refrigerator for up to a week!

Notes

  • Set out the cream cheese an hour before making Oreo balls so it's nice and soft.
  • Use the regular Oreos, not double stuff because the extra cream changes the consistency.
  • If you're using a food processor to crush the Oreos, break them in half first and do them in 2 separate batches. If you overfill the food processor, the Oreo crumb won't be as uniform.
  • Use a stand mixer to mix the cream cheese and Oreos, if you have one, it'll make the mixing process much easier!
  • Use a tablespoon measure to scoop the Oreo and cream cheese mixture to get a uniform look.
  • Only use candy melts or almond bark for the chocolate coating. Do not use chocolate chips as they do not set very well.
  • Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to 2 weeks or in the freezer for up to three months.