Description
Peppermint Oreo Balls are a delightful no-bake treat that combines the rich flavor of Oreo cookies with a refreshing hint of peppermint. These bite-sized confections feature a creamy Oreo and cream cheese filling, coated in smooth chocolate, and topped with crushed candy canes for a festive touch.
Ingredients
Units
Scale
- 36 Oreo cookies
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon peppermint extract
- 16 ounces (454g) white or dark chocolate melting wafers
- 1/2 cup crushed candy canes or peppermint candies
Instructions
- Prepare the Oreo Mixture:
- Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
- Add the softened cream cheese and peppermint extract to the food processor.
- Blend until the mixture is well combined and smooth.
- Form the Balls:
- Line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of the mixture and roll them into balls.
- Place the balls on the prepared baking sheet.
- Refrigerate for at least 30 minutes to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate wafers according to the package instructions, stirring until smooth.
- Coat the Balls:
- Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, allowing any excess to drip off.
- Return the coated balls to the parchment-lined baking sheet.
- Add Toppings:
- While the chocolate is still wet, sprinkle the tops with crushed candy canes or peppermint candies.
- Set and Serve:
- Allow the chocolate coating to set completely at room temperature or refrigerate for faster setting.
- Once set, transfer the Peppermint Oreo Balls to an airtight container.
- Store in the refrigerator until ready to serve.
Notes
- For a smoother coating, consider adding a teaspoon of coconut oil to the melted chocolate.
- These treats can be made ahead and stored in the refrigerator for up to a week.
- For a decorative touch, drizzle with contrasting chocolate before adding the crushed candy canes.