Description
Delicious bite-sized treats made with crushed Oreos, butter, and chocolate.
Ingredients
- 30 (340g) regular or gluten-free Oreo cookies
- 3 tablespoons (45g) unsalted butter, melted and cooled
- 2-5 tablespoons whole milk
- 8 ounces (225g) dark, semi-sweet, or white chocolate, chopped
- 1 teaspoon vegetable oil (optional)
Instructions
- Line a medium-sized baking sheet or cutting board with parchment paper and set aside.
- Add the Oreos (with the filling) to a large food processor and grind until they become fine and crumbly.
- Add melted butter and 2 tablespoons of milk to the Oreo crumbs and pulse until well moistened. Add more milk if needed.
- Scoop out tablespoon-sized portions and roll into smooth balls, arranging them on the parchment-lined baking sheet.
- Chill the balls in the freezer for 5-10 minutes until firm enough to roll smoothly.
- Place the Oreo balls in the freezer for at least 15 minutes before dipping in chocolate.
- Melt the chocolate in a microwave-safe bowl or over a double boiler.
- Drop an Oreo ball into the melted chocolate, toss to coat, and lift with a fork to allow excess chocolate to drip off.
- Place the chocolate-dipped Oreo ball back onto the parchment sheet and add optional toppings if desired.
- Chill the Oreo balls in the fridge or freezer until the chocolate sets before serving.
Notes
Experiment with different types of chocolate and toppings for variety.