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Peppermint Kiss Oreo Balls

Festive no-bake Oreo truffles stuffed with a whole Peppermint Hershey's Kiss, dipped in chocolate, and topped with crushed candy canes.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 36 balls
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Truffle Base
  • 36 cookies Oreo Cookies one standard package, do not remove filling
  • 8 oz cream cheese softened block style
Filling & Coating
  • 36 Hershey's Peppermint Kisses unwrapped
  • 12 oz white chocolate melting wafers or almond bark
  • 12 oz milk or dark chocolate melting wafers
  • 3 candy canes crushed

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper
  • Hand mixer or stand mixer
  • Microwave-safe bowls

Method
 

  1. Place Oreos in a food processor and pulse until fine crumbs form.
  2. Mix Oreo crumbs and softened cream cheese until well combined and a dough forms.
  3. Scoop about 1 tablespoon of dough and flatten slightly.
  4. Place an unwrapped Peppermint Kiss in the center and wrap the dough around it, rolling into a ball.
  5. Place formed balls on a parchment-lined baking sheet and freeze for 20-30 minutes.
  6. Melt the chocolate wafers in the microwave in 30-second intervals until smooth.
  7. Dip cold truffles into melted chocolate, tap off excess, and place back on parchment.
  8. Immediately sprinkle with crushed candy canes before chocolate sets.

Notes

Keep truffles refrigerated. They can be frozen for up to 3 months.