Description
Delightfully festive Snowman Oreo Balls made with crushed Oreo cookies, cream cheese, and white chocolate, decorated with mini Oreo snowman hats, Rolos, and festive sprinkles. Perfect for holiday parties and treats.
Ingredients
Scale
Main Ingredients
- 45 Oreo cookies (about 18 ounces, Family Size package)
- 8 ounces cream cheese (room temperature)
- 10 ounces Ghirardelli white chocolate melting wafers (divided)
Decorations
- 12 mini Oreos (split and cream removed)
- 24 Rolos candies (dark chocolate)
- Holly sprinkle mix
- Snowman sprinkle mix (includes black sugar pearls for eyes and smile, carrot sprinkles for nose)
Instructions
- Prepare baking tray: Line a baking tray with parchment paper and set it aside.
- Crush Oreos: Place the 45 Oreo cookies in a food processor or high speed blender and pulse until they become fine crumbs.
- Mix cream cheese: In a large mixing bowl, beat the softened 8 ounces of cream cheese on high speed using a hand mixer until smooth and creamy.
- Combine Oreo crumbs: Add the Oreo crumbs to the bowl with cream cheese and mix on medium speed until well combined into a dough-like mixture.
- Form balls and chill: Using a medium cookie scoop, portion the mixture into evenly sized balls. Roll them between your palms to smooth them out, then place on the prepared baking tray. Chill in the refrigerator for 2 hours to firm up.
- Make snowman hats: Melt about ¼ cup of the white chocolate melting wafers in the microwave at 30-second intervals, stirring between each until smooth.
- Prepare mini Oreos: Split the 12 mini Oreos in half, scraping off and discarding the cream filling.
- Attach hats: Use a skewer to dab a little melted chocolate onto the top of an Oreo half. Immediately place one Rolo candy upside-down on top and decorate with holly sprinkle mix as desired. Repeat for all hats and set aside to harden.
- Melt remaining chocolate: Melt the rest of the white chocolate wafers in the microwave at 30-second intervals, stirring until smooth and fully melted.
- Dip Oreo balls: Using a fork, dip each Oreo ball one at a time into the melted white chocolate. Lift and gently tap the fork on the bowl’s edge to even out the coating, then place the coated ball back on the baking tray.
- Decorate faces: Quickly decorate each dipped ball with snowman sprinkle mix: add two black sugar pearls as eyes, carrot sprinkle as nose, and additional black sugar pearls for the smile before the coating sets.
- Add snowman hats: Place the decorated mini Oreo hats on top of the Oreo balls’ heads. If the coating has already set, dab some melted chocolate to secure the hat and hold steady for a few seconds to fix it in place. Repeat with all Oreo balls.
- Set and serve: Allow the Oreo balls to set completely for about 15 minutes. Keep refrigerated until ready to serve. Enjoy your festive treats!
Notes
- Any flavored Oreos can be used to vary the taste.
- If you can't find Wilton’s Snowman Decorating Sprinkles, substitute with black sugar pearls or black icing gel for eyes and smile, and orange sprinkles or orange Tic Tacs for the nose.
- Store leftover Oreo balls refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
