These Oreo Balls without cream cheese are the perfect way to satisfy your sweet tooth! Learn how to make decadent Oreo Truffles in no time with this easy 5-ingredient recipe.
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Equipment
1 food processor
1 Large Mixing Bowl
1 small (1-inch) cookie scoop
1 piece of parchment
1 cookie sheet
1 Medium Mixing bowl to melt wafers
Ingredients
15.25ouncesDouble Stuffed Oreos(30 cookies)
⅔cupsweetened condensed milk
2tablespoonsbutter
pinchsalt
1 ½cupswhite chocolate melting wafersplus more for drizzling, if desired
Instructions
Place the Oreos in a food processor or blender, and pulse to fine crumbs or crush the cookies in a zip-top bag. Put the cookie crumbs into a large bowl, if needed.
Melt butter, then add the butter and sweetened condensed milk to the cookie crumbs.
Mix until the butter and sweetened condensed milk are fully incorporated.
Use a small (1-inch) cookie scoop to portion the Oreo mixture, pressing the Oreos firmly into the scoop. Then transfer to your hand and gently roll into a ball.
Place on a cookie sheet lined with parchment paper. Once all of the balls have been formed, put the cookie sheet in the freezer for 1 hour.
After an hour, melt the melting wafers according to package directions. Work with one ball at a time, placing it into the melted chocolate, rolling to coat the ball. Use a fork to remove the ball from the chocolate and let the excess chocolate drip off.
Place the coated ball back onto the cookie sheet. If you are using sprinkles, shake over the Oreo ball immediately before the chocolate sets. If you are decorating with chocolate drizzle, wait for the chocolate to harden before drizzling additional chocolate over the balls.
Refrigerate for at least 30 minutes or until ready to serve.