Description
Delightfully festive Reindeer Oreo Balls combine crushed Oreo cookies and cream cheese, coated in rich dark chocolate and decorated with pretzel antlers, candy eyes, and a bright nose for a fun holiday treat that's perfect for parties and celebrations.
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 aside to keep the balls from sticking.
- Crush Oreos: Place the 45 Oreo Cookies in a food processor or high speed blender and pulse until they turn into fine crumbs.
- Beat Cream Cheese: In a large mixing bowl, use a hand mixer on high speed to beat the softened cream cheese until smooth and creamy.
- Combine Oreo Crumbs and Cream Cheese: Add the Oreo crumbs to the bowl with cream cheese and mix on medium speed until the mixture is well combined.
- Form Balls: Using a 1½ tablespoon cookie scoop, portion the mixture and roll each into a smooth ball with your palms. Place the balls on the prepared baking tray.
- Chill Balls: Place the tray with the balls into the refrigerator and chill for 2 hours to firm them up.
- Melt Chocolate: Using a double boiler over low heat or a microwave-safe bowl heated at 30-second intervals (stirring each time), melt the dark chocolate wafers until smooth.
- Coat Balls in Chocolate: Dip each chilled Oreo ball into the melted chocolate using a fork. Tap the fork gently on the side to remove excess chocolate, and place the ball back on the tray.
- Add Antlers: Insert two broken pretzel pieces into each ball about ¼” to ½” deep to resemble antlers.
- Attach Nose: Place one M&M or Red Hot candy on each ball as the nose and hold it for about 10 seconds to allow the chocolate to set slightly so the candy stays in place.
- Attach Eyes: Place two candy eyes above the nose on each ball.
- Repeat: Continue dipping, decorating, and setting all the balls. Reheat chocolate wafers as needed during the process.
- Set Completely: Allow the decorated Reindeer Oreo Balls to set at room temperature for about 15 minutes, or refrigerate to harden faster.
- Store: Keep the finished Oreo balls refrigerated until ready to serve.
Notes
- Any flavored Oreos can be used in this recipe with the same quantity, approximately 45 cookies.
- Store leftover Reindeer Oreo Balls in an airtight container in the refrigerator for up to 5 days.
- Chilling the balls before dipping helps them hold their shape better while coating with chocolate.
- If the chocolate thickens while dipping, gently reheat it to maintain a smooth coating.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
