Reese’s Oreo Balls Decadence (Print Version)
# Ingredients:
→ Oreo Truffle Base
01 -
36 Oreo cookies (1 standard package)
02 -
8 oz (225g) cream cheese, softened
03 -
1/2 cup (125g) creamy peanut butter
→ Chocolate Coating
04 -
12 oz (340g) milk chocolate or semi-sweet chocolate chips
→ Optional Toppings
05 -
Crushed peanuts
06 -
Oreo crumbs
07 -
Sea salt
08 -
Sprinkles
# Instructions:
01 -
Using a food processor, crush the Oreos into fine crumbs. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin until finely ground.
02 -
In a mixing bowl, combine the Oreo crumbs, softened cream cheese, and peanut butter. Use a hand mixer or stand mixer to blend the ingredients until smooth. The mixture should hold together when pressed.
03 -
Scoop out portions of the mixture, approximately 1 inch in diameter, and roll into balls. Place them on a parchment-lined baking sheet.
04 -
Refrigerate the rolled balls for at least 1 hour to firm them up, making them easier to coat.
05 -
In a microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring between each interval, until smooth. Avoid overheating.
06 -
Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate until fully coated. Allow excess chocolate to drip off before placing the coated balls back onto the parchment-lined baking sheet.
07 -
If desired, decorate the chocolate-coated balls with crushed peanuts, Oreo crumbs, sea salt, or sprinkles while the chocolate is still soft.
08 -
Return the coated Oreo balls to the refrigerator for at least 30 minutes, or until the chocolate is completely set.
09 -
Once the chocolate is set, serve the Oreo balls. Store any leftovers in an airtight container in the refrigerator.
# Notes:
01 -
Using high-quality chocolate will result in a smoother and richer coating.
02 -
Chill the mixture thoroughly before dipping to ensure the balls hold their shape.