No bake makes this easy and fun to make with the kids!
- 20 Golden oreos
- 4 ounces cream cheese (softened to room temperature)
- 10 ounces vanilla candy melts or dipping wafers
- 1 package candy eyes
Instructions
- Line a large baking sheet with parchment paper; set aside.
- Pulse the Oreos in a food processor until the cookies are a very fine crumb.
- Pour the cookie crumbs and cream cheese into a large mixing bowl. Stir the mixture until it’s well combined and smooth.
- Using a cookie scoop, form the mixture into about 1-inch balls, roll the balls between the palms of your hand until they are smooth. Place the Oreo balls onto the parchment paper, then transfer into the freezer for 30 minutes to allow them to set.
- Melt your chocolate according to package directions.
- Pour the chocolate into a small bowl or glass.
- Working one at a time, using a fork, dip each Oreo truffle into white chocolate, turning to coat. Tap off any excess chocolate on the side of the bowl. (Note: when dunking in the chocolate, the truffle sits on top of the fork, the fork tines do not poke into the truffle ball.)
- Transfer balls back to the prepared baking sheet.
- Pour the remaining chocolate into a ziploc bag and cut a small hole on the bottom corner. Drizzle the chocolate over the top of the balls, stick two eyes onto the Oreo balls. (If the chocolate hardens too quickly, you can add a dot of melted chocolate to the back of the eyes before sticking them to the Oreo balls.)
- Place them in the fridge for 15-20 minutes to allow the chocolate to set up.