These Oreo Balls are the ultimate no-bake treat—fancy, indulgent, and so easy to make! With only 4 simple ingredients, these Oreo truffles are creamy, chocolatey, and perfect for any occasion. Made without cream cheese or sweetened condensed milk, they are quick to prepare and require just a few minutes of effort for a delicious, crowd-pleasing dessert.
Ingredients
- 30 regular Oreo cookies (340g)
- 3 tablespoons unsalted butter, melted and cooled slightly (45g)
- 2 to 5 tablespoons milk
- 8 ounces dark, semi-sweet, or white chocolate (225g)
- 1 teaspoon vegetable oil (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add Oreos (filling included) to a food processor and pulse until fine and crumbly.
- Add melted butter and 2 tablespoons of milk to the Oreo crumbs, then pulse until the mixture is moist and sticks together. Add more milk, one tablespoon at a time, if needed.
- Scoop out tablespoon-sized portions of the mixture and roll into smooth balls. Place them on the parchment-lined baking sheet. If the mixture is too sticky, chill in the freezer for 10–15 minutes to firm up.
- Freeze the rolled Oreo balls for at least 15 minutes, until firm.
- Melt the chocolate using a microwave or double boiler method (see detailed steps in the recipe). If using, add vegetable oil to the melted chocolate to smooth it out. Let it cool slightly.
- Dip each Oreo ball into the melted chocolate, using a fork to lift it out and letting excess chocolate drip off. Return the dipped balls to the parchment-lined baking sheet.
- If desired, sprinkle with flaky sea salt, crushed Oreo crumbs, or drizzle with more chocolate while the coating is still wet.
- Chill the Oreo balls in the fridge or freezer until the chocolate sets. Store in the fridge until ready to serve.
Nutrition (Per Oreo Ball)
- Calories: 170 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 14g
- Cholesterol: 15mg
- Sodium: 50mg
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