These Oreo Balls are deliciously chocolatey, rich, and easy to make—without cream cheese or sweetened condensed milk! Instead, they use a simple binding ingredient that keeps them firm yet smooth. With just a few ingredients, you can whip up a batch of these no-bake treats for holidays, parties, or a quick dessert fix.
Ingredients
- 300g Oreo cookies (about 30 cookies)
- ½ cup (120ml) melted butter
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- 200g chocolate (dark, milk, or white) for coating
- Optional toppings: crushed Oreos, sprinkles, or melted white chocolate for drizzling
Instructions
Step 1: Crush the Oreos
- Place the Oreo cookies in a food processor and blend until fine crumbs form.
- If using a plastic bag, place Oreos inside and crush them with a rolling pin until finely ground.
Step 2: Bind the Mixture
- Transfer the Oreo crumbs to a mixing bowl.
- Add melted butter, milk, and vanilla extract.
- Stir until the mixture is moist and holds together when pressed.
Step 3: Shape the Balls
- Scoop about 1 tablespoon of the mixture and roll into smooth balls.
- Place them on a parchment-lined baking sheet.
- Chill in the fridge for 30 minutes to firm up.
Step 4: Coat with Chocolate
- Melt the chocolate in a microwave-safe bowl, heating in 20-second intervals, stirring in between, until smooth.
- Dip each Oreo ball into the melted chocolate, coating evenly. Use a fork to lift and let excess chocolate drip off.
- Place back onto the parchment paper.
Step 5: Decorate & Set
- While the coating is still wet, sprinkle with crushed Oreos, sprinkles, or drizzle with white chocolate.
- Chill in the fridge for 15-20 minutes or until the chocolate is set.
Nutrition (Per Ball – Based on 20 Balls)
- Calories: 130
- Carbohydrates: 14g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 75mg
- Sugar: 9g
Tips for Perfect Oreo Balls
- Use Different Coatings: Try dark, milk, or white chocolate for variety.
- Chill Before Dipping: This helps the balls hold their shape when coating them in chocolate.
- Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
- Dairy-Free Option: Use plant-based butter and dairy-free milk.
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