Reeses Oreo Balls
Indulge in these decadent Reese’s Oreo Balls, a delightful fusion of creamy peanut butter, rich chocolate, and crunchy Oreo goodness. Perfect for any occasion, these treats are sure to impress.
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 package cream cheese (8 oz, softened)
- 1 package Oreos (14.3 oz, preferably peanut butter Oreos)
- Chocolate Candiquik or almond bark
- Peanut butter cups (one for each Oreo ball)
- Chopped Reese’s pieces and/or peanut butter candy melts (for topping)
Instructions
- Allow the cream cheese to come to room temperature. Place half of the Oreos in a food processor or blender and pulse until you have fine Oreo crumbs. Add the remaining Oreos and pulse again until all are finely crushed.
- Transfer the Oreo crumbs to a mixing bowl. Add the softened cream cheese and use a hand mixer to blend until well combined.
- Line a baking sheet with a silicone baking mat. Use a small cookie scoop to form uniform Oreo balls. Place a peanut butter cup inside each Oreo ball, roll it into a ball, and place it on the baking sheet. Refrigerate the Oreo balls for 20 minutes.
- After 20 minutes, melt the Chocolate Candiquik or almond bark in a small pot over low heat, stirring occasionally until completely melted.
- Remove the Oreo balls from the fridge. Dip each Oreo ball into the melted chocolate using a fork, allowing the excess chocolate to drip off. Place the dipped Oreo ball back on the silicone baking mat. Continue until all Oreo balls are coated.
- Let each Oreo ball sit for about 1 minute before sprinkling with chopped Reese’s pieces to ensure they adhere properly. If drizzling with peanut butter candy melts, allow the chocolate to set completely before doing so.
- Allow the Oreo balls to harden at room temperature. Serve and enjoy.
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg