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Reeses Oreo Balls

Reese's Oreo balls combine finely ground Oreo cookies, cream cheese, and chopped Reese's Miniatures in a smooth semisweet chocolate coating. Chill the bite-size treats until firm, then serve them straight from the refrigerator.
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Prep Time 30 minutes
Cook Time 2 minutes
Chilling 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 package (14.3 oz) Oreo cookies
  • 1 package (8 oz) cream cheese softened
  • 1 bag (8 oz) Reese's Miniatures unwrapped and finely chopped
For the coating
  • 1 package (16 oz) semisweet chocolate melting wafers

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 food processor
  • 1 microwave

Method
 

Make the filling
  1. Line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Pulse the Oreo cookies in a food processor until finely ground.
  3. Add the cream cheese and pulse until the mixture forms a cohesive dough.
  4. Transfer the mixture to a bowl and fold in the chopped Reese's.
  5. Roll the mixture into 36 balls about 1 1/4 inches wide and arrange them on the prepared baking sheet.
  6. Refrigerate for 1 hour, until firm.
Coat and chill
  1. Microwave the chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring after each, for about 1 1/2 to 2 1/2 minutes total, until smooth.
  2. Dip the chilled balls in the melted chocolate, letting excess chocolate drip back into the bowl, and return them to the lined baking sheet.
  3. Refrigerate for 30 minutes, until the coating is set.
  4. Store the Oreo balls covered in the refrigerator.

Notes

For a smooth coating, stir the chocolate after every 30-second burst and avoid overheating it. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use plant-based cream cheese, dairy-free chocolate wafers, and dairy-free peanut butter cups.