Ingredients
Equipment
Method
Make the Oreo dough
- Crush the Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining.
- Mix the Oreo crumbs with the softened cream cheese until fully combined into a thick uniform dough.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up the balls before dipping, so the chocolate coating stays smooth.
Dip and decorate
- Melt the white chocolate melting wafers according to package instructions until smooth.
- Dip each chilled Oreo ball into the white chocolate using a fork, let excess drip off, and return to the parchment sheet.
- Melt the red and blue candy melts separately, then drizzle over the coated balls in thin lines.
- Immediately top with star sprinkles while the drizzle is still wet.
Chill and set
- Refrigerate for 30 minutes until fully set before serving for a clean snap and crisp drizzle texture.
Notes
For the cleanest “perfectly round” look, keep the chilled balls cold right up to dipping and work in small batches. Store in an airtight container in the refrigerator up to 5 days; they also freeze well up to 2 months (freeze on a tray first, then transfer). For a lighter version, use reduced-fat cream cheese and regular white chocolate wafers kept to the same melting directions.