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Back to School Apple Oreo Balls
Published Date: July 23, 2022
Are you looking for the perfect little gift to send with your children’s teachers on their first day back to school this year? Look no further, this easy to make, sweet little treat is exactly what you need! It only takes a few ingredients to make these oreo balls and you can even let your little ones join in!
Ingredients
- Oreos
- Cream Cheese, softened
- Butter, softened
- Vanilla Extract
- Red Candy Melts
- Green Fondant
- Pretzel Sticks
*see recipe card for details
How to Back to School Apple Oreo Balls
Step 1: 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).
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Storage Notes
I recommend keeping these refrigerated until you serve them. The oils from the truffles can release if they get too hot. If you plan to make little bags to hand out, those can also be stored in the refrigerator until you deliver them. These will keep in the fridge for up to 3 weeks but I have no idea who could go that long without eating them!
Helpful Tips to Make these Oreo Balls
Do I really need to freeze the oreo balls before I dip them in chocolate?
YES! You really do. Freezing allows the pretzel to adhere to the oreo mixture and harden the truffle so it doesn’t fall off and make a mess in the melted chocolate. Please don’t skip this step.
Do I have to make fondant leaves, is there something else I can use instead?
Sure, little green M&Ms or skittles are a good substitute or gummies shaped like leaves if you can find them in the candy aisle. undercooked…even at longer cook times and higher temperatures.
These seem tiny as I am making them, should I use a bigger scoop instead?
No, they will actually end up quite a bit larger after being coated with melting chocolate!
The oreo balls seem a bit oily while I am rolling them, is that normal?
Yes, as the truffle mixture warms in your hands, it releases a bit of oil from the cream cheese, oreo frosting and butter – it’s totally normal but if you want, you can pop the mixture back into the freezer half way through rolling the balls.
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Apple Oreo Balls
Cutest, easiest back to school treat you can make! These oreo balls are the perfect gift for teachers!
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Servings: 30
Calories: 4504kcal
Equipment
- Food Processor
- Baking Sheet
- Wax Paper
- 1 Inch Cookie Scoop
Ingredients
- 48 Oreos family size package
- 8 oz Cream Cheese softened
- 1/2 tsp Butter softened
- 1/2 tsp Vanilla Extract
- 16 Pretzel Sticks
- 2 oz Fondant green
- 16 oz Candy Melts red
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
Storage Instructions:
- I recommend keeping these refrigerated until you serve them. The oils from the truffles can release if they get too hot. If you plan to make little bags to hand out, those can also be stored in the refrigerator until you deliver them. These will keep in the fridge for up to 3 weeks but I have no idea who could go that long without eating them! 🙂
- Do I really need to freeze the oreo balls before I dip them in chocolate? YES! You really do. Freezing allows the pretzel to adhere to the oreo mixture and harden the truffle so it doesn’t fall off and make a mess in the melted chocolate. Please don’t skip this step.
- Do I have to make fondant leaves, is there something else I can use instead? Sure, little green M&Ms or skittles are a good substitute or gummies shaped like leaves if you can find them in the candy aisle.
- These seem tiny as I am making them, should I use a bigger scoop instead? No, they will actually end up quite a bit larger after being coated with melting chocolate!
- They oreo balls seem a bit oily while I am rolling them, is that normal? Yes, as the truffle mixture warms in your hands, it releases a bit of oil from the cream cheese, oreo frosting and butter – it’s totally normal but if you want, you can pop the mixture back into the freezer half way through rolling the balls.
Nutrition
Serving: 30g | Calories: 4504kcal | Carbohydrates: 551g | Protein: 45g | Fat: 243g | Saturated Fat: 128g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 74g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 3259mg | Potassium: 1672mg | Fiber: 17g | Sugar: 366g | Vitamin A: 3062IU | Vitamin C: 0.2mg | Calcium: 346mg | Iron: 70mg
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