Celebrate the season with these fun Halloween Oreo balls made 5 different ways! An easy no-bake dessert idea that's perfect for your next Halloween party!
Prep Time: 30 minutesminutes
Chill time: 15 minutesminutes
Total Time: 45 minutesminutes
Servings: 40
Ingredients
Base
36Oreo cookies(see notes)
1(8-ounce) packagecream cheese, softened
8ounceschocolate melting wafers (dark chocolate for spider, white chocolate for mummy and ghost, orange for pumpkin, color of choice for sprinkle version)
Line a baking sheet with parchment paper. In a blender or food processor, pulse the Oreos (with filling) into fine crumbs. You can also place the Oreos in a zip-top bag and use a rolling pin to crush them.
In a large bowl, mix together the Oreo crumbs and cream cheese with an electric mixer. If it isn't coming together, get your hands in there and mix it up.
Using a small cookie scoop, portion the dough onto the baking sheet. Roll into a ball with your hands. Freeze 10 to 15 minutes, or until slightly firm. You don't want them too cold.
In a microwave-safe bowl, melt the chocolate (color will depend on which one you are making)in the microwave in 30-second intervals, stirring in-between each,until smooth. Use a fork to dip the Oreo balls into the chocolate (unless making ghosts). Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball back onto the baking sheet.
Spider
Before the chocolate hardens, press 6 licorice legs into the Oreo balls or body of the spider. If the chocolate hardens before all the legs are attached, you can dip the ends of the licorice laces into the melted chocolate and hold them in place about 20 seconds, or until the chocolate hardens. Using a toothpick, put a tiny bit of melted chocolate on the back of the candy eyes and adhere them to the spider.
Mummy
Let the chocolate harden. Drizzle some white chocolate over each Oreo ball in a back-and-forth motion to create the “bandage strips” on the mummy’s face. Using a toothpick, put a tiny bit of melted chocolate on the back of the candy eyes and adhere them to the top of the Oreo ball to finish the mummy’s face.
Ghost
Instead of dipping the Oreo balls into the melted chocolate with a fork, spoon it over the top and over the edges so that it partially coats the Oreo ball, but leaves some exposed. Let the chocolate pool on the parchment, creating a white “ghostly” covering. Let the chocolate harden. Using a toothpick, put a tiny bit of melted chocolate on the bottom of the mini chocolate chips and adhere them to the front of the Oreo ball to make the ghost’s eyes.
Pumpkin
Before the chocolate hardens, press 1 pretzel piece into the top of each Oreo ball, forming the pumpkin stem. To make the pumpkin leaf, dip the green M&M slightly into the melted orange chocolate and hold it in place, about 20 seconds, to adhere it to the top of the pumpkin.
Sprinkles
Before the chocolate hardens, add seasonal sprinkles. Let harden completely.
Store in the refrigerator until ready to serve.
Notes
Oreos: You'll need about 1 package Oreos for this recipe. You do not have to remove the filling, however I like to remove the filling from about half or so to make them less rich. Storage: For best results, store in an airtight container in the refrigerator up to 1 week or in the freezer up to 2 months.