Elevate your truffles to a whole new level with this Reese’s Truffle recipe! A cream cheese and crushed Oreo cookie that has Reese’s peanut butter cup in the center of each dipped chocolate ball. The perfect no-bake dessert for a crowd.
These peanut butter and Oreo balls are one treat that can be made all year round. From serving up for a mid-week dessert, packing in your child’s lunch, or serving up at the holidays.
For more bite-size desserts try these: Pumpkin spice cheesecake bites, brownie truffles, or even these rum balls.
Reasons You Will Love These Reese’s Truffles
- Bite-size dessert that takes minimal effort and ingredients to make.
- Easy homemade candy.
- A fun cookie exchange dessert to try out.
- Stuffed Oreo balls that are bursting with rich peanut butter flavor.
- Make ahead friendly for when you want to get ahead of the dessert before you need to serve it up.
Ingredients Needed
Oreo Cookies – So the base of this dessert is an Oreo ball. So the main ingredient is of course Oreo cookies.
Cream Cheese – Reach for room temperature cream cheese to cream together with the crushed cookies.
Vanilla – A splash of vanilla is going to enhance the flavors in this bite-size Reese’s truffle.
Reese’s Cups – Reach for mini Reese’s cups as you will place them in the center of the Oreo balls for a tasty surprise when the balls are bitten into.
Chocolate – I used dark chocolate melting chocolate for the balls. It is the perfect dipping chocolate as it sets up quickly.
Peanut Butter Chips – You will also use peanut butter chips for melting and adding a bit more extra peanut butter flavor to the dessert.
Crisco – Shortening is going to help thin out the chocolate so it is easier to dip and it allows the chocolate to set up really quickly.
Reese’s Pieces – These are optional but I used them to decorate the balls. It also adds a nice little crunch to the cookie balls.
Variations To Recipe
- You can use any flavor of Oreo cookie you would like. I would recommend peanut butter Oreos they are a great pairing.
- Swap the Reese’s peanut butter cups with a Snickers, Milky Way, etc. Any candy can fit in the center.
- Use white chocolate for dipping instead of dark chocolate.
- Reach for coconut oil instead of shortening.
- Instead of Reese’s pieces add chopped peanut butter cups, drizzle of chocolate, sprinkles, etc.
- Golden Oreos, white chocolate, and a white chocolate Reese’s would be a delicious white chocolate version.
Tips for Success
Room Temperature Cream Cheese
Reach for room-temperature cream cheese so it blends together well with the crushed Oreo cookies. This will make it easier to blend well.
Parchment Paper
Ensure you place the parchment papers on a tray as it will prevent the truffles from sticking to the pan. If you don’t have parchment paper you can use wax paper.
Food Processor
I recommend using a food processor to crush up the Oreo cookies. If you don’t have a food processor you can place the cookies in a Ziploc bag and crush them with a rolling pan.
Cookie Scoop
Reach for a cookie scoop so you get evenly sized and shaped Oreo balls. This is going to help make sure all the Oreo balls taste the same.
Freeze Balls
Once you shape you need to firm up the Oreo truffle balls. Place them in the fridge for a few hours to allow them to fully chill. Otherwise, you will find that the balls can mis-shape when you dip in the hot melted chocolate.
Dipping Balls in Chocolate
Use a fork or dipping tool to submerge the chocolate. Make sure to allow yourself to shake off the excess chocolate for each ball before you place it on the parchment paper.
Add Toppings While Chocolate is Wet
Make sure that you add the toppings while the chocolate is still wet. These balls will set up pretty quickly so you will need to work fast for the best end result.
Storing
These Reese’s Oreo balls need to be stored in a sealed container in the fridge. When you go to stack the balls place a layer of wax paper between the layers to prevent them from sticking. The truffle balls will be stored for around 5-7 days.
You can also freeze the balls for 5-6 months. Just place it in a freezer container and then thaw it in the fridge overnight and enjoy.
FAQs
Can I make Reese’s Truffles in advance?
Yes, you can make them a day or two before you would like to serve them up if you want. Just whip them up and store them in the fridge in a sealed container.
Can I use different chocolates for coating?
You can use baking chocolate, chocolate chips, or any other type of chocolate for dipping. Just add in the shortening to allow the chocolate to fully set up.
Can I customize the toppings and decorations?
Feel free to decorate the Oreo balls any way you want. Add sprinkles, colored melted chocolate, crushed candy, or any other toppings of choice.
More No Bake Desserts
Reese’s Truffles
Ingredients
- 32 Oreo cookies finely crushed
- 8 oz block cream cheese softened
- 1 teaspoon vanilla
- 18 mini Reese Cups
- 2 cups dark chocolate melting wafers
- 1 tablespoon + 1 teaspoon crisco
- ½ cup Reese Peanut Butter baking chips
- ½ cup Reese’s Pieces chopped
Instructions
- Prepare a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine Oreo cookie crumbs, cream cheese, and vanilla extract using an electric hand mixer. Mix for 2-3 minutes until fully combined and thick. The consistency will be dough-like.
- Use a ½ tablespoon measuring spoon to scoop the dough from the bowl and roll into a smooth rough ball. Do this until you can fill up the baking sheet (I fit 18 balls on a 11×17 baking sheet). When all the balls are on the sheet, use two finger to gently flatten each ball.
- Place an unwrapped Reese cup, larger face down, in the center of each flattened ball.
- Scoop additional ½ tablespoon pieces from the bowl, round into a smooth ball and then flatten in between the palms of your hands before placing that piece on top of the Reese cup. Repeat until all Reese Cups have a top.
- Using your hands, squish the edges of the oreo dough around the exposed Reese cup. Pinch the Reese cup inside the dough with your fingers until you can roll the mixture into a smooth ball in between the palms of your hands. Repeat for each one before placing inside the refrigerator to chill for 2 hours.
- Near the end of the chill time, begin preparing the melting chocolate. Add chocolate wafers to a microwave safe bowl. Heat for 1 minute on 50% power. Stir and add in 1 tablespoon of crisco. Return to the microwave and continue heating in 30 second bursts, stirring in between, until the chocolate is silky smooth.
- Remove the baking sheet from the refrigerator. Using two forks, or dipping tools, dip each ball into the chocolate, covering it completely. Allow the excess chocolate to drip off (be sure to scrape the bottoms of your forks/tools for excess chocolate too) before placing the chocolate covered ball back onto the baking sheet. Repeat this process for each ball before adding then back inside the refrigerator to chill for 30 minutes.
- Near the end of the chill time (about 15-10 minutes from being completed), repeat step 7 for the peanut butter baking chips and the remaining crisco.
- When the peanut butter chips are silky smooth, add the mixture to a small sandwich-size Ziploc bag. Allow the mixture to cool for about 10 minutes before use.
- Remove balls from the refrigerator. Then cut an extremely small hole (the smallest you can) from the corner of the ziplock bag. Carefully pipe zig-zag lines over top of each ball from side to side. Immediately top with Reese’s Pieces. Repeat the process for each ball before returning to the refrigerator to chill for 30 additional minutes before serving.
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