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Patriotic Oreo Balls Recipe

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These Patriotic Oreo Balls are a festive and delicious no-bake treat perfect for celebrations like Independence Day. Combining crushed Oreo cookies and cream cheese, each bite-sized ball is dipped in vibrant red and blue candy melts, decorated with white star sprinkles and white chocolate drizzle for a fun, patriotic look.

Ingredients

Cookies and Filling

  • 1 lb 2.12 oz Family Size package Oreo Cookies
  • 8 ounces cream cheese, softened to room temperature

Coatings and Decorations

  • 12 ounces red candy melts
  • 12 ounces blue candy melts
  • ⅓ cup Ghirardelli white melting wafers
  • White star confetti sprinkles for topping

Instructions

  1. Prepare baking trays: Line two baking trays with parchment paper and set aside.
  2. Crush Oreos: Place the Oreo cookies into a food processor or high-speed blender and pulse until they become fine crumbs.
  3. Beat cream cheese: In a large mixing bowl, use a hand mixer on high speed to beat the softened cream cheese until smooth and creamy.
  4. Combine Oreo crumbs and cream cheese: Add the Oreo crumbs to the cream cheese in the bowl and mix on medium speed until thoroughly combined into a uniform mixture.
  5. Form balls: Using a 1.5-inch cookie scoop, portion out even-sized balls and roll them between your palms until smooth. Arrange the balls evenly spaced on the prepared baking trays.
  6. Chill the balls: Place the trays with the Oreo balls into the refrigerator to chill for 2 hours. If short on time, you may freeze them for 15-20 minutes to firm up faster.
  7. Remove one tray: Take one tray of chilled Oreo balls out of the refrigerator to prepare for dipping.
  8. Melt blue candy melts: Using a double boiler over low heat or a microwave-safe bowl in the microwave on low setting, melt the blue candy melts, stirring every 30 seconds until smooth and fully melted.
  9. Dip balls in blue coating: Use a fork to dip each ball completely into the blue candy melts. Lift and gently tap the fork to remove excess coating, then place the ball back onto the baking tray. Immediately sprinkle with white star confetti sprinkles. Refrigerate the coated balls to set the coating.
  10. Remove second tray: Take the remaining tray of Oreo balls out of the refrigerator.
  11. Melt red candy melts: Clean your double boiler and gently melt the red candy melts over low heat, stirring every 30 seconds until smooth and melted.
  12. Dip balls in red coating: Dip each Oreo ball fully into the red candy melts using a fork. Remove excess coating by tapping the fork and return the balls to the baking tray. Repeat for all balls.
  13. Prepare white melting wafers: Place ⅓ cup of Ghirardelli white melting wafers into a small piping bag. Microwave in 30-second increments, massaging the bag between intervals to ensure even melting.
  14. Decorate red-coated balls: Snip a small tip off the piping bag and drizzle white lines over the red-coated Oreo balls for added decoration. Return to the refrigerator for 10 minutes to allow the coating to set completely.
  15. Store and serve: Keep the Oreo balls refrigerated until ready to enjoy. Serve chilled for best texture and taste.

Notes

  • To speed up firming of Oreo balls before coating, freezing for 15-20 minutes is an effective alternative to chilling for 2 hours.
  • Melting candy melts using a double boiler helps prevent burning and ensures smooth consistency; microwave melting should be done on low power to avoid scorching.
  • Use parchment paper on baking trays to avoid sticking and make cleanup easier.
  • For a cleaner drizzle of white chocolate, pipe slowly and evenly over the red-coated balls.
  • Keep the finished Oreo balls refrigerated to maintain coating firmness and freshness.

Find it online: https://cookedbysarah.com/patriotic-oreo-balls-recipe/