Reindeer Oreo Balls

Reindeer Oreo Balls are a cute no-bake holiday treat that can be enjoyed by kids and adults alike. Fun for parties, potlucks, and more.

Course Dessert

Cuisine American

Keyword oreo, oreo balls, reindeer, truffles

Prep Time 1

Cook Time 2

Total Time 3

Servings

Calories 252kcal

Equipment

Food processor or high-speed blender
mixing bowls
Hand mixer
Baking tray
Candy melt melting pot, double boiler, or microwave

Ingredients

18.12 oz Oreo cookies about 45 cookies
8 ounces cream cheese softened to room temperature
2 cups pretzel twists broken in half
15 ounces dark chocolate melting wafers

Black sugar pearls, for the eyes

Red Hots, for the nose

Instructions

Line a baking sheet with parchment paper. Set aside.
Crush the Oreo cookies in a food processor or a high-speed blender. Use the pulse setting until the cookies are crushed into fine crumbs.
Beat the soft cream cheese in a large mixing bowl until smooth.
Add the Oreo crumbs to the bowl and mix on medium speed until well combined.
Using a 1.5” cookie scoop, scoop even-sized portions and then roll them between your hands to make them smooth. Place the rolled dough on the prepared baking tray.
Refrigerate for 2 hours to firm the dough.
In a double boiler over low heat (or use a microwave-safe bowl and microwave on low setting), melt the dark chocolate wafers, stirring every 30 seconds until fully melted and smooth.
Use a fork to dip one chilled truffle at a time into the melted dark chocolate. Lift the fork and tap it on the side to help remove any excess coating. Place the truffle back onto the baking tray.
While the chocolate is still soft, carefully insert two broken pretzel pieces for the antlers about ¼”-½” deep.
Add the Red Hot candy for the nose and hold it in place for about 10 seconds to allow the chocolate to set so that it does not slide down.
Then immediately add two candy eyes right above it.
Repeat with the rest of the truffles.
Reheat the dark chocolate melting wafers over low heat or on a low or defrost setting in the microwave if needed.
Allow the truffles to set completely before serving, about 15 minutes.
You can place them in the refrigerator to help them set faster.
Keep refrigerated until ready to eat.

Notes

Any flavor of Oreo cookies will work in this recipe. Use the same amount, about 45 regular cookies. (not double stuffed)

Using the Double Stuf or Mega Stuf varieties will have more cream and make the Oreo balls soft and wet. If using Oreos with more cream, you may want to consider using a little less cream cheese.

I prefer using the double boiler method over low heat when melting the candy melts. It gives it a good thin consistency, which is perfect for coating. Be sure not to overheat or heat it too quickly on high heat otherwise, it will result in the chocolate seizing and becoming thick and chunky. It can not be saved if it gets to this point. You will have to toss it out and start over. So it is best to go low and slow in the melting process.

Other ideas for the candy eyes are using black sugar pearls or piping on the eyes with black candy melts.

Instead of Red Hots for the nose, you can use red M&M’s or another red cinnamon-flavored candy such as Hot Tamales.

Storing
Store leftovers refrigerated in an airtight container for up to 5 days. Keep in mind that the pretzels will soften in the cool, damp air in the refrigerator. So it is best to not make these too far in advance.

Nutrition