Ingredients
- 1 package Oreo cookies about 150g / 14–16 cookies, with filling
- 3 –4 tablespoons sweetened condensed milk coconut or regular
- 150 g white chocolate for melting
Optional toppings:
- Shredded coconut
- Chocolate sprinkles
- Crushed candy canes
- Melted dark chocolate for drizzling
Instructions
- Place the Oreo cookies (filling included) in a food processor and blend into fine crumbs. Alternatively, crush them in a zip-top bag using a rolling pin.
- Transfer the crumbs to a bowl and stir in 3 tablespoons of condensed milk. Mix until a dough-like texture forms. If it’s too dry, add more condensed milk, 1 teaspoon at a time.
- Roll the mixture into 12 small balls. Place on a parchment-lined tray and freeze for 10 minutes.
- Melt the white chocolate in the microwave (in 20–30 second bursts, stirring between each) or in a double boiler until smooth.
- Dip each ball into the melted chocolate, let the excess drip off, then place back on the tray.
- While the coating is still wet, add toppings like coconut, sprinkles, or crushed candy.
- Let the Oreo balls set at room temperature or refrigerate until firm.
Notes
- Sweetened condensed coconut milk adds a light tropical flavor but regular condensed milk works too.
- Add toppings immediately after dipping, the chocolate sets quickly!
- You can also drizzle extra melted chocolate on top after they’ve set.