Halloween Oreo Balls

Transform Oreo truffles into spooky spiders, mummies, ghosts, and pumpkins with these easy Halloween treats!

45 min Serves 40 Hard American

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These Halloween Oreo Balls start with a simple mixture of crushed Oreos and cream cheese, shaped into balls and chilled. Then you dip them in melted chocolate and decorate with licorice legs, candy eyes, pretzel stems, and sprinkles to create four different festive designs. Perfect for parties, they're stored in the fridge until serving.

Directions

Line a baking sheet with parchment paper. Crush 36 Oreo cookies (with filling) into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and rolling with a rolling pin.

In a large bowl, combine the Oreo crumbs with 8 ounces of softened cream cheese. Mix with an electric mixer until combined; if needed, use your hands to finish mixing.

Using a small cookie scoop, portion the mixture onto the prepared baking sheet. Roll each portion into a ball with your hands. Freeze for 10 to 15 minutes until slightly firm but not too cold.

Melt chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. For spiders, use a fork to dip the Oreo balls into the chocolate, tap the fork on the bowl edge for a smooth finish, and use a toothpick to slide the ball back onto the baking sheet.

Before the chocolate hardens, press 6 pieces of black licorice lace (cut into 2.5-3 inch lengths) into each ball to form spider legs. If the chocolate hardens, dip the licorice ends into melted chocolate and hold in place for about 20 seconds. Use a toothpick to apply a tiny bit of melted chocolate to the back of mini candy eyes and attach them to the spider.

For mummies, let the chocolate harden, then drizzle white chocolate over each ball in a back-and-forth motion to create bandage strips. Use a toothpick to apply melted chocolate to the back of candy eyes and attach them to the top of the ball.

For ghosts, instead of dipping, spoon melted white chocolate over the top and edges of the Oreo balls, letting it pool on the parchment to partially coat them. Let the chocolate harden, then use a toothpick to apply melted chocolate to the bottom of mini chocolate chips and attach them as eyes.

For pumpkins, before the orange chocolate hardens, press one pretzel stick piece (broken into 3 pieces) into the top of each ball as a stem. Dip a green M&M slightly into the melted orange chocolate and hold it in place for about 20 seconds to adhere as a leaf.

For other designs, add seasonal sprinkles before the chocolate hardens. Let the chocolate harden completely.

Store the finished Oreo balls in the refrigerator until ready to serve.