Reese’s Oreo Balls are a pure indulgence, a delightful mashup of two beloved treats. They’re surprisingly simple to make, requiring no baking at all, which makes them perfect for a quick dessert fix or a crowd-pleasing party snack. The magic happens when you combine crushed Oreos with cream cheese to form a dough, then tuck a mini Reese’s Peanut Butter Cup inside before enrobing the whole thing in melted chocolate. The contrasting textures – the slight crunch of the Oreo crust, the creamy center, the smooth chocolate coating, and the chewy peanut butter cup – are what really make these special. I often make a big batch around holidays, but honestly, any excuse is a good excuse for these. Ingredients: 1 package Oreos (14.3 oz). I specifically love using the peanut butter Oreos for an extra layer of peanut butter flavor, but regular Oreos work wonderfully too. 8 oz (226g) cream cheese, softened. Make sure it’s truly softened so it mixes in smoothly without lumps. Leaving it on the counter for about an hour usually does the trick. Peanut butter cups. You’ll need one mini Reese’s Peanut Butter Cup for each Oreo ball you plan to make. I usually plan for about 36-40 balls, so I buy a family-sized bag. Chocolate Candiquik or Almond Bark. This is the easiest melting chocolate for coating. You can use milk chocolate, dark chocolate, or even white chocolate depending on your preference. I usually need two bags (about 16 oz total) for a batch this size. Toppings: Sprinkles, crushed nuts, sea salt, or a drizzle of contrasting chocolate can add visual appeal and extra flavor. About 1/4 cup total is usually enough.
Reese’s Oreo Balls
These Reese’s Oreo Balls are a pure indulgence, a delightful mashup of two beloved treats. They’re surprisingly simple to make, requiring no baking at all, which makes them perfect for a quick dessert fix or a crowd-pleasing party snack. The magic happens when you combine crushed Oreos with cream cheese to form a dough, then tuck a mini Reese’s Peanut Butter Cup inside before enrobing the whole thing in melted chocolate. The contrasting textures – the slight crunch of the Oreo crust, the creamy center, the smooth chocolate coating, and the chewy peanut butter cup – are what really make these special. I often make a big batch around holidays, but honestly, any excuse is a good excuse for these.
Ingredients:
- 1 package Oreos (14.3 oz). I specifically love using the peanut butter Oreos for an extra layer of peanut butter flavor, but regular Oreos work wonderfully too.
- 8 oz (226g) cream cheese, softened. Make sure it’s truly softened so it mixes in smoothly without lumps. Leaving it on the counter for about an hour usually does the trick.
- Peanut butter cups. You’ll need one mini Reese’s Peanut Butter Cup for each Oreo ball you plan to make. I usually plan for about 36-40 balls, so I buy a family-sized bag.
- Chocolate Candiquik or Almond Bark. This is the easiest melting chocolate for coating. You can use milk chocolate, dark chocolate, or even white chocolate depending on your preference. I usually need two bags (about 16 oz total) for a batch this size.
- Toppings for the Oreo balls: chopped Reese’s Pieces and/or peanut butter candy melts. You can get creative here! Chopped Reese’s Pieces add a pop of color and a chewy texture. Peanut butter candy melts can be drizzled over the chocolate for an extra peanut butter kick.
Making the Dough
The first step is to get your Oreos finely crushed. You can do this by hand using a rolling pin and a Ziploc bag, which is a bit more work but very satisfying, or by using a food processor. If using a food processor, pulse them until they are fine crumbs, but don’t turn them into dust. You want a texture that resembles coarse sand. I usually leave a few slightly larger bits for texture. Once crushed, pour them into a large mixing bowl.
Next, add the softened cream cheese to the bowl with the Oreo crumbs. This is where it all comes together. You’ll want to mix this thoroughly until a cohesive dough forms. You can use a sturdy spoon or spatula, or even your hands (which I find is the best way to ensure everything is well incorporated). The mixture should be firm enough to roll into balls. If it seems a bit too sticky, you can add a tablespoon or two more of Oreo crumbs. If it seems too dry, a tiny bit more cream cheese might be needed, but be careful not to make it too wet, as this will make rolling difficult.
Forming the Balls and Hiding the Surprise
Now it’s time to form the balls and add that essential Reese’s surprise. Take about one tablespoon of the Oreo-cream cheese mixture and flatten it in the palm of your hand. Place one mini Reese’s Peanut Butter Cup in the center. Carefully mold the dough around the peanut butter cup, ensuring it’s completely enclosed. Roll it between your palms to form a smooth, uniform ball. The key here is to seal it well so the peanut butter cup doesn’t leak out during the coating process. If the dough is sticking to your hands, a light dusting of cocoa powder or a bit of cream cheese on your fingers can help. Place the formed balls onto a baking sheet lined with parchment paper. It’s important to make them all roughly the same size so they have similar melting and coating experiences.
Chilling and Melting the Chocolate
Once all your Oreo balls are formed and have their hidden peanut butter cup centers, it’s time to chill them. This step is crucial. Place the baking sheet with the Oreo balls into the refrigerator for at least 30 minutes, or into the freezer for about 15-20 minutes. This firming up process makes them much easier to handle and prevents them from falling apart when you dip them in the chocolate. While the balls are chilling, you can start melting your chocolate coating.
Melt your Chocolate Candiquik or Almond Bark according to package directions. Typically, this involves microwaving in 30-second intervals, stirring well between each interval, until smooth. You can also use a double boiler if you prefer. Be careful not to overheat the chocolate, as it can seize up and become unusable. If using peanut butter candy melts for drizzling, melt those separately in a small microwave-safe bowl, again using short intervals and stirring frequently.
Coating and Decorating
Once the Oreo balls are firm and the chocolate is melted and smooth, it’s time for the final, most satisfying step. Take one chilled Oreo ball at a time and drop it into the melted chocolate. Use a fork or a dipping tool to coat it completely. Lift the ball out of the chocolate, allowing any excess to drip back into the bowl. You can gently tap the fork on the side of the bowl to help smooth out the coating.
Immediately after coating, transfer the dipped Oreo ball back onto the parchment-lined baking sheet. This is the time to add your toppings. If you’re using chopped Reese’s Pieces, sprinkle them on top while the chocolate is still wet so they adhere. If you’re drizzling with peanut butter candy melts, wait until the main chocolate coating has started to set slightly, then use a spoon or a piping bag to create your drizzle effect. Work quickly but carefully, as the chocolate will start to set. If you need to re-melt the chocolate, do so gently.
Once all the Oreo balls are dipped and decorated, allow them to set completely at room temperature, or speed up the process by placing them back in the refrigerator for about 15-20 minutes until the chocolate is firm. These are best stored in an airtight container in the refrigerator, especially if your room temperature is warm, to keep the chocolate coating from softening. They’ll keep well for about a week, though they rarely last that long in my house!
Conclusion:
These Reese’s Oreo Balls are a total winner for a reason. They combine the best parts of Oreos and Reese’s Peanut Butter Cups into a no-bake treat that’s incredibly satisfying. The way the creamy filling, crunchy cookie bits, and melty chocolate coating come together is just fantastic. They’re always a hit at parties or just for satisfying a sweet tooth. You can make them ahead of time, which is a lifesaver when you’re busy.
Serving Suggestions: Arrange them on a platter for a dessert table, or wrap them individually in small candy cups for party favors. They also make a wonderful edible gift.
Variations: Try using different flavored Oreos, like golden or mint. You could also experiment with different types of melting chocolate, like dark or white chocolate. For an added layer, dip them partially in chocolate and let them set before dipping the other half.
Frequently Asked Questions:
Can I make Reese’s Oreo Balls ahead of time?
Yes, absolutely. They need to chill in the refrigerator for at least 30 minutes to firm up before coating, and they can be stored in an airtight container in the fridge for up to a week. They are best enjoyed at room temperature or slightly chilled.
What is the best way to melt the chocolate for coating?
The easiest way is using a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring well after each, until mostly melted. Then, stir until completely smooth. You can also use a double boiler on the stovetop. Be careful not to overheat the chocolate, as it can seize up and become unusable.
Can I use regular Reese’s Cups instead of mini ones?
It’s not recommended to use full-sized Reese’s Cups because they will make the balls too large and the filling-to-coating ratio will be off. The mini cups fit perfectly inside the Oreo ball mixture and create a balanced bite.
Reese’s Oreo Balls
A delightful no-bake treat combining the classic flavors of Oreos, cream cheese, peanut butter cups, and chocolate.
Ingredients
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1 package Oreos (14.3 oz, peanut butter flavor recommended)
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8 oz cream cheese, softened
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Peanut butter cups (one for each Oreo ball)
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Chocolate Candiquik or almond bark
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Chopped Reese’s Pieces
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Peanut butter candy melts (optional, for topping)
Instructions
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Step 1
Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. -
Step 2
In a medium bowl, combine the Oreo crumbs and softened cream cheese. Mix until well combined and a dough forms. -
Step 3
Press a portion of the Oreo mixture into your palm, flatten it, place a peanut butter cup in the center, and then wrap the mixture around it to form a ball. -
Step 4
Place the formed balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up. -
Step 5
Melt the Chocolate Candiquik or almond bark according to package directions. -
Step 6
Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off. -
Step 7
While the chocolate is still wet, sprinkle the tops with chopped Reese’s Pieces and/or drizzle with melted peanut butter candy melts, if desired. -
Step 8
Place the decorated Oreo balls back on the parchment-lined baking sheet and refrigerate until the chocolate has set completely.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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