September 15, 2023
Review RecipeSurprise Inside Oreo Balls
These surprise inside Oreo balls are hiding the best kind of surprise - a sweet candy cane kiss wrapped in a creamy Oreo filling.
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If you love the taste of Oreos and chocolate, you’ll love our surprise inside Oreo balls (or try our classic Oreo balls). These treats are rich, decadent truffles with a creamy filling and an unexpected minty Hershey’s candy cane kiss hiding on the inside.
Surprise Inside Oreo Balls Ingredients
You’ll need:
- 1 (14.3-ounce) package of Oreos (36 sandwich cookies)
- 1 (8-ounce) package of cream cheese, softened
- 30 candy cane-flavored Hershey Kisses, unwrapped
- 6 ounces of white almond bark
- 6 ounces of chocolate almond bark
- Crushed peppermints or candy canes (optional garnish)
Substitutions And Additions
PEPPERMINT: You can add a little bit of peppermint extract to the Oreo ball mixture, but it may overpower the flavor.
KISSES: Any kiss flavor can be substituted for the candy cane kisses for these easy Oreo truffles.
Milk chocolate, dark chocolate, or even Hershey Hugs would be great choices.
GARNISH: You can substitute any type of holiday sprinkles or garnish for crushed peppermints in this easy treat.
ALMOND BARK: If you can’t find almond bark at the grocery store, melted white chocolate chips and semi-sweet chocolate chips will also work for the chocolate and white coating in this truffle recipe.
How To Make This Oreo Balls Recipe
STEP ONE: Place Oreos (cookie and filling) in a food processor and blend for at least two minutes or until the cookies become a coarse sand texture with no lumps.
Depending on the size of your food processor, you may need to remove some cookies temporarily if you’re having trouble getting all the lumps out.
Then gradually add them in as the cookies break down to a coarse powder. Set aside when finished, and no lumps remain.
STEP TWO: Using a stand mixer or a medium-sized mixing bowl and a handheld mixer, on medium-high speed, combine the Oreo crumbs and the softened cream cheese until well incorporated.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your filling.
STEP THREE: Line a baking sheet with parchment paper. Set it aside.
STEP FOUR: Using a 1-tablespoon cookie scoop (small cookie scoop), scoop out the Oreo cream cheese mixture. Shape into a ball and flatten slightly.
STEP FIVE: Place one of the unwrapped kisses in the center. Shape the Oreo mixture around the kiss and roll it into a ball.
Set the ball onto the prepared baking sheet. Repeat the process until all the kisses are covered.
STEP SIX: Place Oreo balls, uncovered on the cookie sheet, in the refrigerator to chill for 1 hour.
STEP SEVEN: Using two small heat-safe mixing bowls, microwave the white and chocolate almond bark for one minute.
Stir and heat at 20-second intervals until the almond barks are completely melted and smooth.
PRO TIP:
Be very careful when melting the almond bark as it can burn very easily.
STEP EIGHT: Coat half of the chilled balls in the melted white almond bark and the other half in the melted chocolate almond bark.
PRO TIP:
If the almond bark becomes a bit thick, microwave for 15 seconds and stir again until smooth.
STEP NINE: Sprinkle the crushed peppermints on top of the coated Oreo balls right away before the chocolate sets (this is an optional but festive garnish).
How to Serve
You will love these peppermint Oreo truffles as they are so festive and yummy.
They would be a great gift this holiday season, along with our reindeer pretzels and M&M pretzel hugs added to a cookie tin with a fancy ribbon.
Of course, that is if you can resist eating them all up first!
If you enjoyed these Oreo cookie truffles, you’d also love our gingerbread truffles and snowmen truffles.
MORE TRUFFLE RECIPES
Storage
IN THE FRIDGE: Store any leftovers of the Oreo cookie balls in an airtight container in the refrigerator for up to seven days.
It’s a good idea to separate layers of this no-bake treat with wax paper so that nothing sticks together.
IN THE FREEZER: You can freeze the uncoated Oreo balls in the freezer, in an airtight container, for up to two months.
Allow the Oreo balls to thaw, then coat and garnish as you normally would.
This delicious no-bake recipe is a fun and festive treat for the holiday season. Enjoy them for a snack or share them with your friends. The yummy chocolate coating hides both a rich Oreo filling and a delightful candy cane kiss in the middle of these surprise inside Oreo balls.
FREQUENTLY ASKED QUESTIONS
Can I freeze these truffles?
This easy recipe can be stored in the freezer for up to three months.
Can I use dark chocolate to coat these truffles?
You could make these truffles with a dark chocolate coating as well. Just melt the dark chocolate the same way as the almond bark and dip your truffles according to the instructions above.
Can I use different flavors of Hershey’s Kisses for this recipe?
Any Hershey’s kiss (or hug) would be divine in the centers of these Oreo balls.
More Recipes You’ll Love
- Buckeyes
- Oreo Delight
- Oreo Truffles
- Pumpkin Truffles
- Candy Cane Cupcakes
- Chocolate Peppermint Cookies
- Oreo Dip
- Cookie Dough Truffles
- Mint Oreo Dessert
- Candy Cane Fudge
- Air Fried Oreos
- Hershey Pie
- Oreo Milkshake
Surprise Inside Oreo Balls
These surprise inside Oreo balls are hiding the best kind of surprise – a sweet candy cane kiss wrapped in a creamy Oreo filling.
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 30
Ingredients
- 14.3 ounces Oreo chocolate sandwich cookies 36 cookies
- 8 ounces cream cheese softened
- 30 candy cane flavored kisses unwrapped
- 6 ounces white almond bark
- 6 ounces chocolate almond bark
- crushed peppermints or candy canes, optional garnish
Instructions
- Put your Oreo brand cookies (cookie and filling) in a food processor and blend for at least 2 min or until the cookies become a coarse sand texture with no lumps. Depending on the size of your food processor, you may need to remove some cookies temporarily if you’re having trouble getting all the lumps out. Then gradually add them in as the cookies break down to a coarse powder. Set aside when finished, and no lumps remain.
- Using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, combine the Oreo crumbs and the softened cream cheese until well incorporated.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1 tablespoon cookie scoop, scoop out the Oreo mixture. Shape into a ball and flatten slightly.
- Place 1 of the unwrapped kisses in the center. Shape the Oreo mixture around the kiss and roll it into a ball. Set the ball onto the prepared baking sheet. Repeat the process until all the kisses are covered.
- Place the Oreo balls, uncovered, in the refrigerator to chill for 1 hour.
- Using 2 small heat-safe mixing bowls, microwave the white and chocolate almond bark for 1 minute. Stir and heat at 20-second intervals until the almond barks are completely melted and smooth.
- Coat half of the chilled Oreo balls in the white almond bark and the other half in the chocolate almond bark.
- Sprinkle the crushed peppermints on top of the coated Oreo balls (this is an optional but festive garnish).
- If the almond bark becomes a bit thick, microwave for 15 seconds and stir again until smooth.
Notes
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your filling.
- Be very careful when melting the almond bark as it can burn very easily.
- If the almond bark becomes a bit thick, microwave for 15 seconds and stir again until smooth.
Nutrition
Calories: 176kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 94mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 102IU | Calcium: 19mg | Iron: 1mg
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Comments
Joy says
I’m obsessed with these!