Ingredients
Scale
- 1 lb 2.12 oz Family Size package Oreo Cookies
- 8 ounce block cream cheese, softened to room temperature
- 12 ounce bag red candy melts
- 12 ounce bag blue candy melts
- ⅓ cup Ghirardelli white melting wafers
- White star confetti sprinkles for topping
Instructions
- Line two baking trays with parchment and set aside.
- Place the Oreo cookies in a food processor or high-speed blender and pulse into fine crumbs.
- In a large mixing bowl with a hand mixer on high speed, beat the softened cream cheese until smooth.
- Add the Oreo crumbs to the bowl and mix on medium speed until well combined.
- Using a 1.5” cookie scoop, scoop even-sized balls and roll them in your palms to smooth them. Place on the prepared baking trays.
- Refrigerate the trays for 2 hours (or freeze for 15-20 minutes if short on time).
- Remove one tray. Melt blue candy melts in a double boiler or microwave, stirring every 30 seconds until smooth.
- Dip each ball in the blue melts using a fork, tap off excess, place back on the tray, and sprinkle with star confetti. Refrigerate to set.
- Remove the second tray. Melt red candy melts as before.
- Dip each ball in the red melts, tap off excess, and place back on the tray.
- Microwave white melting wafers in a piping bag, drizzle over red-coated balls, and refrigerate for 10 minutes to set.
- Keep refrigerated until ready to eat.
Notes
- For best results, ensure cream cheese is fully softened before mixing.
- Work quickly when dipping to prevent the candy melts from hardening.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg