Ingredients
Equipment
Method
Make the Oreo balls
- Process the Oreo cookies into fine crumbs in a food processor.
- Add the cream cheese and process until the mixture is evenly combined.
- Line an 18x13-inch rimmed baking sheet with parchment paper.
- Roll the mixture into 36 balls about 1 inch wide and arrange them on the sheet.
- Refrigerate for 1 hour.
Coat and decorate
- Melt the candy melts in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth.
- Dip each chilled ball in the melted candy, let excess coating drip back into the bowl, and place it on the lined sheet.
- Press a Candy Cane Kiss onto each ball while the coating is still wet.
- Refrigerate the balls for 30 minutes, until the coating is set.
- Store them covered in the refrigerator.
Notes
For neat dipping, work with chilled balls and return them to the refrigerator if they soften. Store covered in the refrigerator for up to 5 days; they can also be frozen. For a gluten-free variation, use gluten-free chocolate sandwich cookies.