Oreo Balls (No Cream Cheese or Sweetened Condensed Milk)

These Oreo Balls are a decadent, bite-sized treat made with crushed Oreos, a touch of butter, and a smooth chocolate coating—without the need for cream cheese or condensed milk. The finely ground Oreos blend with melted butter and just a hint of milk, creating a rich, fudgy center that’s easy to roll and dip. Covered in dark, semi-sweet, or white chocolate, these truffles have a crisp chocolate shell that complements the soft, cookie-filled interior. Perfect for any occasion, they can be topped with flaky sea salt, crushed Oreos, or a drizzle of chocolate for an extra touch of flavor and presentation. Quick to prepare and easy to customize, these Oreo Balls are a crowd-pleasing, no-bake delight!

Ingredients

• 30 regular Oreo cookies (340 g)
• 3 tablespoons (45 g) unsalted butter, melted and slightly cooled
• 2 to 5 tablespoons milk
• 8 ounces (225 g) dark, semi-sweet, or white chocolate, about 1 ½ cups chopped (see notes)
• 1 teaspoon vegetable oil (optional, for chocolate coating)

Instructions

1. Prepare a Baking Sheet: Line a medium-sized baking sheet with parchment paper and set aside.
2. Process the Oreos: Place the Oreos (with filling) in a large food processor and pulse until they are very fine and crumbly.
3. Combine with Butter and Milk: Add the melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse until the mixture is moist and sticks together. If the mixture seems too dry, add milk 1 tablespoon at a time until it holds together without crumbling.
4. Form the Balls: Scoop out 1 tablespoon of the mixture and roll it between your hands to form a smooth ball. Place the balls on the prepared baking sheet.

• If the mixture is too crumbly to roll, add a little more milk and pulse until it holds.
• If the mixture is too sticky, place the scooped portions on the baking sheet and freeze for 10-15 minutes, or until firm enough to roll.

1. Chill the Balls: Once all balls are rolled, freeze them for at least 15 minutes before coating. If you’re not ready to coat them in chocolate immediately, keep them in the fridge until needed.
2. Melt the Chocolate:

• Microwave Method: Place chopped chocolate in a microwave-safe bowl. Heat in 10-second intervals, stirring in between, until smooth and melted.
• Stovetop Method: Fill a pot with about 1 inch of water and bring to a light simmer. Place the chocolate in a heat-safe bowl that fits over the pot without touching the water. Stir frequently until melted.

1. Optional: Stir in 1 teaspoon of vegetable oil to the melted chocolate for a smoother coating. Let the chocolate cool for 5 minutes before dipping to avoid melting the Oreo balls.
2. Dip the Oreo Balls: Drop an Oreo ball into the melted chocolate, coat completely, then use a fork or dipping tool to lift it out. Gently shake to remove excess chocolate, then place it back on the baking sheet.

• Optionally, sprinkle with flaky sea salt, crushed Oreos, or drizzle extra chocolate on top.

1. Set and Store: Chill the Oreo balls in the fridge or freezer until the chocolate coating is firm. Store in the fridge until ready to serve.

Enjoy your delicious, chocolate-covered Oreo balls!