Oreo Candy Cane Balls

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Chill Time: 2

Total Time: 2 30

Servings: balls

Calories: 207kcal

Author: Lord Byron's Kitchen

Otherwise known as truffles, these Oreo Candy Cane Balls are prepared with golden Oreos, cream cheese, and crushed candy canes. They are dipped in melted milk chocolate and drizzled with melted white chocolate. They're beautiful, festive, and delicious!

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Ingredients

2 packages Golden Oreos
8 ounces cream cheese, softened (use the block/brick style)
1/3 cup crushed candy canes (plus 1/4 cup for garnish)
2 cups milk chocolate chips
1/2 cup white chocolate chips
2 teaspoons vegetable oil

Instructions

Place all of the Oreos into a food processor and pulse until the mixture is crumbly and resembles wet sand.
Add in the cream cheese and pulse until it is well incorporated into the crushed Oreos. You should see no white cream cheese at all!
Transfer the mixture to a bowl and fold in the crushed candy canes. Cover and refrigerate it for 30 minutes.
Once chilled, remove the mixture from your fridge and roll it into one-inch balls. Place the balls onto a parchment-lined baking sheet and refrigerate for 60 minutes.
Add the milk chocolate chips to a microwave safe bowl with 1 1/2 teaspoons of vegetable oil. Microwave on medium speed for 30 seconds. Remove the chocolate from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on half speed and stir well. Repeat this until the chocolate is melted and smooth.
Working with chilled balls, insert a toothpick about 1/3rd of an inch into a ball. Dunk the ball into the bowl of melted chocolate and gently move the toothpick in a circular motion so that the entire ball is enrobed. Carefully lift the ball out of the bowl and lightly tap the toothpick on the rim. The excess chocolate fall back into the bowl.
Transfer the ball back to the parchment-lined baking sheet. Gently twist the toothpick between your thumb and finger to loosen. Pull the toothpick up and out.
Once all of the balls have been coated, return them to the fridge for 30 minutes.
Transfer the balls to a baking sheet that has been lined with parchment paper and a wire cooling rack.
Place the white chocolate chips and 1/2 teaspoon of vegetable oil into a microwave safe bowl.
Following the same microwave melting technique as before, melt the white chocolate chips until smooth. Transfer the melted chocolate to a resealable sandwich bag.
Hover the bag over the balls and drizzle the melted chocolate in a zig-zag pattern. Top with extra crushed candy canes.
Place the entire sheet pan in your fridge so the balls can firm up. Leave them for at least 1 hour. Once firm, the balls can be transferred to a food-safe container or packaged. Keep the balls refrigerated.

Nutrition