Ingredients
Scale
- 30 (340g) regular or gluten free Oreo cookies
- 3 tablespoons (45g) unsalted butter, melted and cooled
- 2–5 tablespoons whole milk
- 8 ounces (225g) dark, semi-sweet, or white chocolate, chopped
- 1 teaspoon vegetable oil (optional)
Instructions
- Line a medium-sized baking sheet or cutting board with parchment paper and set aside.
- Add the Oreos (with the filling) to a large food processor and grind until very fine and crumbly.
- Add melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse until well moistened and sticks together. If needed, add more milk 1 tablespoon at a time.
- Scoop tablespoon-sized portions and roll them into smooth balls, then arrange on the parchment-lined baking sheet.
- Chill in the freezer for 5-10 minutes or until firm enough to roll smoothly.
- Place the Oreo balls in the freezer to chill for at least 15 minutes until solid before dipping in chocolate.
- Melt the chocolate in the microwave or on the stove until smooth.
- If using, mix in the oil with melted chocolate and let it cool slightly.
- Drop one Oreo ball into the melted chocolate, toss to coat, then lift and shake off excess chocolate.
- Place the chocolate-dipped Oreo ball back on the baking sheet, adding toppings if desired.
- Chill until the chocolate layer is firm, then serve.
Notes
For smoother texture, crush Oreos finely. Experiment with different chocolate types for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Oreo Balls, dessert, chocolate, no-bake, snacks
