4-Ingredient Oreo Balls Recipe

🍫 4-Ingredient Oreo Balls: Fancy, Fuss-Free & Totally Irresistible ✨

Craving something sweet, chocolatey, and completely no-fuss? These Easy Oreo Balls are the answer to your dessert dreams. Made without cream cheese or sweetened condensed milk, this no-bake treat keeps it simple with just 4 everyday ingredients—and the result? A rich, indulgent bite-sized delight that looks like it took hours to make (but really takes just minutes!).

Whether you're prepping for a party, need a last-minute treat, or just want something fun to make on a lazy afternoon, these Oreo balls hit the sweet spot. They're decadent, addictive, and freezer-friendly, making them perfect for gifting, holiday trays, or sneaky late-night snacking.

Best of all, no fancy tools or techniques required—just crush, mix, roll, dip, and done! It's a low-effort recipe with high reward, and the classic cookies-and-chocolate combo never fails to impress.

Let’s break down exactly how to make these dreamy Oreo bites that’ll have everyone asking for the recipe (and not believing how easy it was). 🍪💕

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Total Time 30

Ingredients

30 340g regular Oreo cookies
3 tablespoons 45g unsalted butter, melted and cooled
2-5 tablespoons whole milk
8 ounces 225g dark, semi-sweet, or white chocolate, chopped*
1 teaspoon vegetable oil optional

Instructions

Line a medium sized baking sheet or cutting board with parchment paper and set aside.
In the bowl of a large food processor, add in Oreos (WITH the filling). Grind until the Oreos become very fine and crumbly.
Add your melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse the mixture until it's well moistened and sticks together without crumbling. If needed, pulse in more milk, 1 tablespoon at a time, until the mixture comes together.
Scoop out 1 tablespoon sized portions and roll between your hands into a smooth ball. Arrange on your parchment lined baking sheet.
If you find the mixture is too crumbly to roll, blend in some more milk and try again. If you accidentally add too much milk and the mixture is too sticky to roll, scoop out the portions and drop them onto your baking sheet then chill in the freezer for 5-10 minutes or until firm enough to roll smoothly.
Place the Oreo balls in the freezer to chill for at least 15 minutes or until solid before dipping in chocolate.
Melt chocolate in your microwave or on the stove over a double boiler.
To melt in your microwave, place the chopped chocolate in a microwave safe bowl. Heat in your microwave in 10 second bursts, pausing after each one to stir, until melted and smooth.
To melt on your stovetop, place a pot filled with 1 inch of water over high heat until the water starts steaming but not boiling. Reduce heat to low to maintain a very light simmer. Place chocolate in a heat safe bowl that's large enough to fit into your pot without the bottom of the bowl touching the surface of the water. Warm the chocolate, stirring frequently, until melted.
If using, mix oil into the melted chocolate and set aside for 5 minutes to cool slightly. If the chocolate is too hot, it can melt the Oreo balls!
Drop one Oreo ball into the melted chocolate and quickly toss to coat. Use a fork or chocolate dipping utensil to lift the ball up and gently shake over the bowl to allow the excess chocolate to drip off.
Place the chocolate dipped Oreo ball back onto your parchment lined baking sheet. Leave the truffles plain or top with some flaky sea salt or crushed Oreo crumbs while the chocolate is still wet. You can also drizzle the tops with white chocolate after the coating has firmed up. Repeat with the remaining truffles.
Chill the Oreo balls in the fridge or freezer until the outside chocolate layer is set. Keep stored in the fridge until ready to serve!

Notes

* Look for good quality chocolate that's made for melting. The best chocolate for melting is any chocolate labeled as "Baker's" or "couverture". Avoid using standard chocolate chips as they don't melt quite as well.

** Adding oil to chocolate makes it easier to work with (it's more stable, less prone to seizing, and it loosens up the mixture slightly to make dipping easier). I recommend using it if you usually have trouble with working with melted chocolate!