Description
Delicious and festive Reindeer Oreo Balls made with crushed Oreos, cream cheese, and coated in dark chocolate, decorated with pretzel antlers, candy eyes, and red noses. Perfect for holiday parties and easy to make ahead.
Ingredients
Scale
Base
- 45 Oreo Cookies about 1 (18 oz.) package
- 8 ounce block cream cheese softened to room temperature
Coating
- 15 ounces Ghirardelli dark chocolate melting wafers
Decoration
- 2 cups pretzel twists broken in half
- 48 candy eyes for the eyes
- 24 M&M's or Red Hots for the nose
Instructions
- Prepare baking tray: Line a baking tray with parchment paper and set aside for later.
- Crush Oreos: Place 45 Oreo Cookies in a food processor or high speed blender and pulse until they form fine crumbs.
- Beat cream cheese: In a large mixing bowl, use a hand mixer on high speed to beat the softened 8 ounce block of cream cheese until smooth.
- Combine Oreo crumbs and cream cheese: Add the Oreo crumbs to the bowl with cream cheese and mix on medium speed until fully combined into a uniform mixture.
- Form balls: Using a 1½ tablespoon cookie scoop, scoop the Oreo mixture and roll each portion in your palms to shape smooth balls. Place the balls on the prepared baking tray.
- Chill balls: Place the tray with Oreo balls into the refrigerator and chill for 2 hours until firm.
- Melt chocolate: Using a double boiler over low heat or a microwave-safe bowl heated at 30-second intervals stirring between each, melt 15 ounces of Ghirardelli dark chocolate melting wafers until smooth and fully melted.
- Dip balls in chocolate: Use a fork to dip one chilled Oreo ball at a time into the melted chocolate. Tap the fork on the edge of the bowl to remove excess chocolate, then place the ball back onto the baking tray.
- Add antlers: Insert two broken pretzel pieces about ¼ to ½ inch deep into each chocolate coated ball to create antlers.
- Add nose and eyes: Place one M&M or Red Hot candy onto each ball for the nose and hold it in place for about 10 seconds to allow chocolate to set and prevent sliding. Then add two candy eyes just above the nose.
- Repeat and reheat chocolate: Repeat dipping and decorating with remaining Oreo balls. Reheat chocolate as needed on low heat or defrost setting to keep it melted.
- Let balls set: Allow the decorated Oreo balls to fully set at room temperature for about 15 minutes or place in the refrigerator to harden faster.
- Store properly: Keep the reindeer Oreo balls refrigerated until ready to serve.
Notes
- Any flavored Oreos can be used instead of classic; keep the quantity about 45 cookies.
- Store leftover Oreo balls in an airtight container in the refrigerator for up to 5 days.
- Softened cream cheese at room temperature is crucial for smooth mixing.
- Breaking the pretzel twists in advance can speed up assembly.
- Use a cookie scoop for consistent size and easier rolling.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
