COLORFUL
It’s hard to resist these delightfully tasty no-bake Hot Cocoa Oreo Balls with Oreo-cream cheese balls dipped in rich chocolate and decorated to resemble an adorable mug of hot cocoa. These treats are simple, flavorful, and look as great as they taste!
Table of contents
Why You’ll Love this Recipe
- This recipe is no-bake, so you can save your oven for other goodies!
- This is a great recipe for kids to help out with.
- You can customize the flavor by using different flavored Oreos!
Hot Cocoa Oreo Balls Ingredients
- Oreos
- Cream Cheese
- White Almond Bark
- Chocolate Almond Bark
- Mini Pretzels
- Marshmallow Bits
- Christmas Sprinkles
*see recipe card for amounts
How to Make Hot Cocoa Oreo Balls
Step 1: Begin by adding half of the Oreos to a food processor, layer on half of the softened cream cheese cubes, then add the rest of the Oreos and cream cheese. Pulse together on high until combined and smooth, scraping down the sides of the processor as necessary.
Step 2: Line a baking sheet with wax paper. Using a 1-inch cookie scoop, scoop uniform half-spheres of Oreo mixture. Place each scoop on the lined baking sheet, flat side down, then place in the freezer for 15 minutes to firm up.
Step 3: With about 5 minutes remaining of chill time, melt the chocolate in separate microwavable bowls according to the package instructions. When melted, place the bowls on your counter along with the chilled Oreo balls.
Step 4: Doing so one at a time, smooth the outside of each Oreo ball and turn the flat side up towards the ceiling. It should resemble a teacup.
Step 5: One by one, dip the tips of the pretzel handle in white almond bark and attach them to the sides of the cup to resemble a mug. Repeat until each Oreo ball has a pretzel handle, placing them back on the baking sheet.
Step 6: lace the baking sheet back in the freezer for 15 minutes to allow the handle to harden.
Step 7: When they are done chilling, ensure the chocolates are still warm and spreadable. If necessary, heat them for 30 seconds.
Step 8: Dip each of the hot cocoa Oreo mugs into white chocolate, covering them completely. Then, set them on the baking tray and add sprinkles before the chocolate hardens.
Step 9: Once the white chocolate has set, add a small dollop of chocolate to the top of each mug and top with marshmallow bits.
Step 10: Place them back in the refrigerator for at least 1 hour to allow the Oreo balls to completely set up.
Storage and Re-heating Notes
These Hot Cocoa Oreo Balls can be enjoyed for weeks!
IN THE FRIDGE: They will keep in an airtight container in the refrigerator for up to two weeks. I recommend storing them in one flat layer to avoid messing up the decorations.
IN THE FREEZER: You can freeze these Hot Cocoa Oreo Balls for up to two months.
Helpful Tips & Substitutions
What are marshmallow bits?
Marshmallow bits are tiny little marshmallows that resemble sprinkles but taste like marshmallows. They’re great for this recipe as the hot cocoa balls are small.
Can I use different flavored Oreos in this recipe?
You can use your favorite type of Oreo in this recipe.
Can I freeze Oreo balls?
Yes, you can freeze these Hot Cocoa Oreo Balls for up to two months.
Try Some of My Other Favorite Dessert Recipes
These Hot Cocoa Oreo Balls are a deliciously sweet treat with flavorful Oreo-cream cheese balls dipped in delectable chocolate and topped with marshmallow bits. Finished off with a pretzel mug handle, these treats are so tasty and so cute to serve!
EQUIPMENT
- Baking Sheet
- Mixing Bowl
- Wax Paper
- Food Processor
INGREDIENTS
- 14.3 oz Oreos, about 35 cookies
- 8 oz cream cheese, softened and cut into cubes
- 12 oz white almond bark
- 6 oz chocolate almond bark
- 20 mini pretzels, break each one to make a handle shape
- 1/4 cup marshmallow bits
- Christmas sprinkles
INSTRUCTIONS
- Begin by adding half of the Oreos to a food processor, layer on half of the softened cream cheese cubes, then add the rest of the Oreos and cream cheese. Pulse together on high until combined and smooth, scraping down the sides of the processor as necessary.
- Line a baking sheet with wax paper. Using a 1-inch cookie scoop, scoop uniform half-spheres of Oreo mixture. Place each scoop on the lined baking sheet, flat side down, then place in the freezer for 15 minutes to firm up.
- With about 5 minutes remaining of chill time, melt the chocolate in separate microwavable bowls according to the package instructions. When melted, place the bowls on your counter along with the chilled Oreo balls.
- Doing so one at a time, smooth the outside of each Oreo ball and turn the flat side up towards the ceiling. It should resemble a teacup.
- One by one, dip the tips of the pretzel handle in white almond bark and attach them to the sides of the cup to resemble a mug. Repeat until each Oreo ball has a pretzel handle, placing them back on the baking sheet.
- Place the baking sheet back in the freezer for 15 minutes to allow the handle to harden.
- When they are done chilling, ensure the chocolates are still warm and spreadable. If necessary, heat them for 30 seconds.
- Dip each of the hot cocoa Oreo mugs into white chocolate, covering them completely. Then, set them on the baking tray and add sprinkles before the chocolate hardens.
- Once the white chocolate has set, add a small dollop of chocolate to the top of each mug and top with marshmallow bits.
- Place them back in the refrigerator for at least 1 hour to allow the Oreo balls to completely set up.
NOTES
- Make sure you buy marshmallow bits, not mini marshmallows. The bits are almost the size of sprinkles and fit much better on the top of the Oreo balls.
- I recommend taking these out 30 minutes to one hour before serving. The Hot Cocoa Oreo Balls hold up but are easier to eat as the chocolate has softened slightly.
- If there aren’t any directions on how to melt the bark, microwave for one minute on full power, stir and continue microwaving for 30 second intervals until melted.
NUTRITION
Calories: 285kcalCarbohydrates: 35gProtein: 2gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 11mgSodium: 124mgPotassium: 67mgFiber: 1gSugar: 27gVitamin A: 153IUVitamin C: 0.01mgCalcium: 16mgIron: 2mg
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