Description
Delightfully festive and easy-to-make Reindeer Oreo Balls are perfect for holiday gatherings. These no-bake treats combine crushed Oreos and cream cheese rolled into balls, dipped in rich dark chocolate, and decorated with pretzel antlers, candy eyes, and red noses for a fun and whimsical snack.
Ingredients
Scale
Base
- 45 Oreo Cookies (about 1 18oz. package)
- 8 ounce block cream cheese, softened to room temperature
Coating and Decorations
- 15 ounces Ghirardelli dark chocolate melting wafers
- 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 for easy placement and clean up.
- Crush Oreos: Place the 45 Oreo cookies in a food processor or high-speed blender and pulse until they form fine crumbs.
- Mix cream cheese: In a large mixing bowl, beat the softened 8-ounce block of cream cheese with a hand mixer on high speed until smooth and creamy.
- Combine Oreos and cream cheese: Add the Oreo crumbs to the cream cheese bowl and mix on medium speed until the mixture is well combined and uniform.
- Form the balls: Using a 1½ tablespoon cookie scoop, portion out the Oreo mixture. Roll each portion between your palms into smooth balls and place them on the prepared baking tray.
- Chill balls: Place the tray with Oreo balls into the refrigerator and chill for 2 hours to firm up before coating.
- Melt chocolate: Using a double boiler over low heat or microwave-safe bowl heated at 30-second intervals stirring between each, melt the 15 ounces of Ghirardelli dark chocolate wafers until smooth and fully melted.
- Coat balls: Use a fork to dip each chilled Oreo ball into the melted dark chocolate. Tap the fork on the side to remove excess chocolate then return the ball to the baking tray.
- Add antlers: Quickly insert two broken pretzel pieces into the top of each chocolate-coated ball about ¼ to ½ inch deep to act as antlers.
- Add nose: Place one M&M or Red Hot candy on the front of each ball to create the nose. Hold it in place for about 10 seconds to allow the chocolate coating to set so the candy doesn’t slide off.
- Add eyes: Attach two candy eyes above the nose on each ball to complete the reindeer face.
- Repeat and reheat: Repeat the dipping and decorating process for all balls. Reheat the chocolate if it thickens to maintain smooth coating.
- Set and serve: Allow the reindeer Oreo balls to set completely at room temperature for 15 minutes or refrigerate to harden faster. Store in the refrigerator until ready to serve.
Notes
- You can use any flavor of Oreo cookies; just use about 45 regular-sized cookies.
- Store leftover Oreo balls in an airtight container refrigerated for up to 5 days to maintain freshness.
- If chocolate thickens during dipping, gently reheat to keep it smooth and easy to coat.
- For faster hardening, place dipped balls in the refrigerator after decorating.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
