Ingredients
Method
- Prepare Your Work Area: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Crush the Oreos: Using a food processor or blender, pulse the Oreo cookies into fine crumbs. Ensure the texture is even with no big chunks.
Mix the Cream Cheese and Oreos:
- In a large mixing bowl, beat the softened cream cheese on high speed until smooth.
- Add the Oreo crumbs to the cream cheese and mix thoroughly until it forms a dough-like consistency.
Roll Into Balls:
- Use a 1.5-inch cookie scoop to portion the mixture evenly.
- Roll each portion between your hands to form smooth, round balls.
- Place them on the prepared baking sheet and refrigerate for 2 hours to firm up.
Melt the Candy Coating:
- Reserve ½ to ¾ cup of the candy melts for drizzling later.
- Melt the remaining candy melts in a double boiler or microwave. If using the microwave, heat in 30-second intervals, stirring in between until smooth.
Dip the Oreo Balls:
- Using a fork, dip each chilled ball into the melted candy coating.
- Gently tap the fork on the edge of the bowl to remove any excess coating.
- Place the coated ball back onto the parchment-lined tray.
Add the Drizzle and Decoration:
- Melt the reserved candy melts in a microwave-safe piping bag.
- Snip a small corner of the bag and drizzle the coating over four balls at a time.
- Before the drizzle sets, top each ball with a red heart sprinkle.
- Let Them Set: Allow the candy coating to harden completely at room temperature or speed up the process by placing the tray in the refrigerator.
Notes
- Softened Cream Cheese: Ensure your cream cheese is at room temperature for easier mixing.
- Uniform Sizes: Use a cookie scoop for evenly sized balls.
- Candy Melting: Stir frequently to avoid scorching when melting candy melts.
- Refrigeration is Key: Don’t skip the chilling steps—this makes the balls easier to handle and dip.