Oreo Apple Balls
These Oreo apple balls are no-bake Oreo truffles coated in red candy melts and shaped like apples—perfect for parties and fall fun.
Servings: 32 apples
Equipment
- Leaf Shaped Cookie Cutter
- Cookie Scoop Small
Ingredients
- 48 Oreo cookies 1 family size package
- 8 Ounces cream cheese at room temperature
- ½ Tablespoon butter at room temperature
- ½ Teaspoon vanilla extract
- 2 Bags candy melts 8 Ounce bags, red
- 8 Ounces fondant green, pre-made
- 15 pretzel sticks
Instructions
- Place Oreos in a food processor and pulse until Oreos become a fine crumb.
- Add the softened cream cheese, softened butter and vanilla to the Oreo crumbs and blend together. You may need to scrape down the bowl as you blend because the mixture can get caught and be sticky, make sure to thoroughly combine all the ingredients so you don’t have pockets of cream cheese.
- Chill the Oreo truffle mix for 10 minutes in the freezer, this allows you to form the Oreo balls a little easier.
- Use a 1 inch cookie scoop to measure out the Oreo truffles, then roll each into a ball and place them on a baking sheet lined with wax paper.
- Make a very small indent to the top of each ball, like you would see on an apple where the stem would be. Then break each pretzel stick in half and push the broken ends into each of the indented Oreo truffle balls. Make sure to leave enough at the top to allow you to dip the truffles in chocolate later.
- Place the baking sheet in the freezer for 20 minutes.
- While the truffles are chilling, roll out your green fondant and use a leaf shaped cookie cutter or knife to cut out tiny leaves for the apples. Set these aside.
- Now, use a microwave safe bowl to melt the red candy melts, according to the package directions.
- Remove the truffles from the freezer and begin to coat in red chocolate.
- Work in batches and make sure to add the fondant leaves to each apple before they harden.
- Once you cover all of the truffles and assemble the apples, put them in the fridge for at least 20 minutes to fully harden.
Notes
Chill the truffles before dipping: Cold truffles hold their shape and coat more easily.
Work quickly when dipping: Add leaves before the coating sets.
Use a fork or skewer to dip: Helps get a smooth finish on the red coating.
Store in the fridge: These keep best when chilled in an airtight container.
Work quickly when dipping: Add leaves before the coating sets.
Use a fork or skewer to dip: Helps get a smooth finish on the red coating.
Store in the fridge: These keep best when chilled in an airtight container.
Nutrition
Calories: 149kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 96IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 2mg
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