Reeses Oreo Balls Decadent Bites (Print Version)
# Ingredients:
→ Base for Truffles
01 -
1 package (36 cookies) Oreo, crushed
02 -
225g (8 oz) softened cream cheese
03 -
125g (1/2 cup) smooth peanut butter
→ Coating of Chocolate
04 -
340g (12 oz) milk or semi-sweet chocolate chips
→ Optional Garnishes
05 -
Crumbled peanuts
06 -
Oreo bits
07 -
Sprinkled sea salt
08 -
Colorful sprinkles
# Instructions:
01 -
Put the Oreos in a food processor and blend until you have fine crumbs. Or you can toss them in a plastic bag, seal it, and smash with a rolling pin until crumbly.
02 -
Mix the Oreo crumbs, peanut butter, and softened cream cheese in a bowl. Use a stand mixer or hand mixer to combine until smooth. Test the mix—it should stay together when pressed.
03 -
Scoop small portions (about an inch wide) of the mix and roll into balls. Place them onto a baking tray lined with parchment paper.
04 -
Pop the tray with the balls into the fridge. Let them sit in there for at least an hour to firm up so they’re easier to cover.
05 -
In a bowl that’s microwave-safe, heat your chocolate chips for short bursts (20-30 seconds). Stir after each interval until it’s all melted and silky. Don’t overheat!
06 -
Grab a fork or dipping tool and completely cover each chilled ball in the melted chocolate. Let any extra chocolate drip off, then place the ball back on the tray.
07 -
While the chocolate’s still gooey, sprinkle some peanuts, cookie crumbs, sea salt, or sprinkles on top for a fun twist.
08 -
Put the tray of dipped balls back into the fridge and chill for about 30 minutes, or until the chocolate is hard.
09 -
When the chocolate’s solid, they’re ready to eat! Make sure to keep leftovers in the fridge in an airtight container.
# Notes:
01 -
Using good-quality chocolate makes the coating smoother and tastes even better.
02 -
Chill the mixture really well before dipping to avoid the balls falling apart.