Ingredients
Method
Crush the Oreos:
- Use a food processor to finely crush the Oreo cookies into crumbs. Reserve ½ cup of the crumbs for coating later.
Mix the Dough:
- In a large mixing bowl, combine the remaining Oreo crumbs with the softened cream cheese. Mix until smooth and dough-like.
Shape the Balls:
- Scoop 1-inch portions of the mixture and roll them into balls. Place the balls on a parchment-lined baking sheet. Insert a cake pop stick into each ball if desired.
Chill:
- Freeze the Oreo balls for about 30 minutes to firm them up for dipping.
Melt the Chocolate:
- Melt the white chocolate chips in the microwave, stirring every 20 seconds until smooth and fully melted.
Coat the Balls:
- Dip each chilled ball into the melted white chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off.
Decorate:
- Before the chocolate sets, sprinkle or roll the coated balls in the reserved Oreo crumbs for extra texture and flavor.
Set and Serve:
- Place the coated balls back on the parchment-lined tray and let them set completely, either at room temperature or in the refrigerator. Serve and enjoy!
Notes
- Use Room Temperature Cream Cheese: This makes mixing smoother and ensures a consistent texture.
- Customize the Coating: Try using milk or dark chocolate, or add colorful sprinkles for a festive touch.
- Storage Tips: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.