Ingredients
- 30 regular Oreo cookies
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 to 5 tablespoons milk
- 8 ounces dark, semi-sweet, or white chocolate, chopped (about 1 ½ cups)
- 1 teaspoon vegetable oil (optional)
Instructions
- Prep the Oreo mixture: Line a baking sheet with parchment paper. In a food processor, pulse the Oreos (filling and all) until finely crumbed. Add melted butter and 2 tablespoons of milk, pulsing until the mixture is moist and sticks together. If too dry, add more milk, one tablespoon at a time.
- Form the Oreo balls: Scoop 1-tablespoon portions and roll into smooth balls with your hands. If too crumbly, add more milk; if too sticky, freeze for 10-15 minutes to firm up.
- Chill and melt the chocolate: Freeze the rolled Oreo balls for at least 15 minutes. While they chill, melt the chocolate either in the microwave (10-second bursts, stirring in between) or over a double boiler on the stove.
- Dip the balls in chocolate: Once the chocolate is melted, mix in vegetable oil (optional) and let it cool slightly. Dip each ball into the melted chocolate, then lift out with a fork, letting the excess chocolate drip off. Place on the parchment paper and top with crushed Oreos or sea salt if desired.
- Set and serve: Chill the chocolate-covered Oreo balls until the chocolate hardens. Store in the fridge until ready to serve.
Nutrition
- Calories: 160 kcal (per ball)
- Carbohydrates: 19g
- Protein: 1g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 14g
- Fiber: 1g
- Cholesterol: 12mg
- Sodium: 45mg
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