I made an Oreo Balls Recipe perfect for Fourth of July potlucks that looks like tiny American flags on the outside and hides a playful surprise inside.

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I still get a little smug bringing these to a potluck. My Oreo Balls Recipe always disappears fast, and somehow folks stare like they haven’t seen a 4th July Food treat before.

I love the contrast of cream cheese softened with the glossy finish from white chocolate chips or white candy melts, they make the bite both familiar and a little naughty. They look like tiny flags on a stick but there’s a twist that makes people ask me where I bought them, not how I made them.

If you like bold, fun desserts that spark questions, this one’ll mess with expectations in the best way.

Ingredients

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Oreo cookies crushed fine mostly carbs and sugar a crunchy sweet base
Cream cheese adds richness and fat little protein makes them creamy and smooth
White chocolate gives sweetness and fat melts to coat very sweet tasting
Red candy melts add color and sugar thin when melted fun for drizzling
Blue candy melts bring bold color and extra sweetness they set firm when cooled
Sprinkles give crunch and visual pop mostly sugar no real nutrients festive
Vanilla adds aroma and depth tiny amount goes a long way subtle

Ingredient Quantities

about 36 regular Oreo cookies crushed fine

8 oz cream cheese softened

12 oz white chocolate chips or white candy melts

2 to 3 oz red candy melts

2 to 3 oz blue candy melts

1/2 cup red white and blue sprinkles or nonpareils

1/2 tsp vanilla extract optional

How to Make this

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1. Crush about 36 regular Oreo cookies until very fine using a food processor or a zip top bag and rolling pin, set crumbs aside.

2. Beat 8 oz softened cream cheese until smooth, add 1/2 tsp vanilla extract if using, then fold in the Oreo crumbs until evenly mixed and sticky.

3. Chill the mixture 15 to 30 minutes so it firms up a bit, it makes rolling way easier.

4. Scoop about a tablespoon of mixture and roll into balls with slightly damp hands, place on a parchment lined tray; you should get roughly 30 to 36 balls.

5. Freeze or refrigerate the balls 20 to 30 minutes until firm, this prevents them falling apart when dipped.

6. Melt 12 oz white chocolate chips or white candy melts in the microwave in 20 to 30 second bursts, stirring between each burst until smooth; if too thick add a teaspoon of neutral oil to thin.

7. Dip each chilled ball into the melted white chocolate using a fork or dipping tool, tap off excess, return to parchment and immediately sprinkle with 1/2 cup red white and blue sprinkles or nonpareils while the coating is still wet.

8. Melt 2 to 3 oz red candy melts and 2 to 3 oz blue candy melts separately in short bursts, stir smooth, transfer each to a piping bag or small zip bag and snip a tiny corner to pipe.

9. Pipe red and blue stripes or dots over the white coated balls to make a flag look or a festive pattern, work quickly before the white coating sets; if the candy melts thicken rewarm briefly or add a drop of oil to loosen them.

10. Let the balls set completely at room temperature or pop them in the fridge to speed up, then store in an airtight container in the fridge up to 4 days; bring to room temp a bit before serving for best flavor.

Equipment Needed

1. Food processor or a heavy zip top bag plus a rolling pin
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk
4. Rubber spatula
5. Tablespoon or small cookie scoop
6. Baking sheet lined with parchment paper
7. Microwave safe bowls (for melting chocolate)
8. Fork or candy dipping tool and a toothpick for touch ups
9. Piping bags or small zip bags and scissors to snip the corner

FAQ

Q: How many Oreo balls will this make? A: About 30 to 36 bite sized balls from 36 regular Oreos and 8 oz cream cheese, depending on how big you roll them. If you make them golf ball sized expect fewer.

Q: How do I crush the Oreos so they mix well? A: Toss them in a food processor until very fine, or put them in a zip bag and smash with a rolling pin. Crumbs should be almost powdery so the cream cheese blends smooth.

Q: Can I swap ingredients for allergies or preference? A: Yes, use dairy free cream cheese and vegan white melts for a vegan version, or low fat cream cheese but they may be softer and less firm when chilled.

Q: How do I melt the white chocolate or candy melts without ruining them? A: Microwave in 20 to 30 second bursts, stirring between each, or use a double boiler. If it gets thick add 1/2 tsp coconut oil or vegetable shortening and stir till smooth. Don’t let any water touch the chocolate or it can seize.

Q: How do I get the red and blue to look bright and not streaky? A: Use colored candy melts for vibrant color, or use oil based candy color in white chocolate. Dip or drizzle while the base coating is still tacky and add sprinkles right away so they stick.

Q: Can I make these ahead or freeze them? A: Totally. Chill the formed balls then freeze on a tray until solid, store in freezer bags up to 3 months. To serve thaw in fridge 1 to 2 hours, or room temp 20 to 30 minutes. If already coated, layer with parchment so they don’t stick.

Patriotic Oreo Balls Recipe Substitutions and Variations

Oreos: swap for about 2 1/2 cups graham cracker crumbs or the same amount of chocolate wafer cookies crushed fine, it’s less chocolatey but still holds together great.
Cream cheese: use an 8 oz block of Neufchatel for a lighter version or 8 oz mascarpone for a richer, creamier filling, just make sure it’s softened first.
White chocolate chips or white candy melts: replace with 12 oz chopped real white chocolate or 12 oz almond bark or vanilla melting wafers, and if you plan to color it use oil based or cocoa butter colors so the chocolate won’t seize.
Red and blue candy melts: instead of separate melts you can tint melted white chocolate with oil based gel colors or use powdered freeze dried berries for natural red and blue specks, same amount as the original melts.

Pro Tips

– Chill the balls really well before you dip them, dont skip that step or they’ll fall apart when you try to coat them. If some warm up while you’re working, pop those back in the fridge or freezer for a few minutes.

– Melt white chocolate in short bursts and stir a lot, white chocolate is picky and will seize if you overheat it. If its too thick add just a teaspoon of neutral oil at a time and stir, go slow because too much oil makes the coating runny.

– Set up an assembly line, two trays work great one for dipping and one for finished, and have your sprinkles in a shallow bowl so you can grab them fast. Work in small batches so the coating stays fluid and you dont waste melted chocolate.

– For neater stripes use a small piping tip or cut a tiny corner off a bag and practice on parchment first so you dont mess up the first few. To avoid condensation let the truffles cool a bit before sealing in a container or theyll sweat and the sprinkles can slide off.

Patriotic Oreo Balls Recipe

Recipe by Bob Jones

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I made an Oreo Balls Recipe perfect for Fourth of July potlucks that looks like tiny American flags on the outside and hides a playful surprise inside.

Servings

servings

Calories

149

kcal

Equipment: 1. Food processor or a heavy zip top bag plus a rolling pin
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk
4. Rubber spatula
5. Tablespoon or small cookie scoop
6. Baking sheet lined with parchment paper
7. Microwave safe bowls (for melting chocolate)
8. Fork or candy dipping tool and a toothpick for touch ups
9. Piping bags or small zip bags and scissors to snip the corner

Ingredients

about 36 regular Oreo cookies crushed fine
8 oz cream cheese softened
12 oz white chocolate chips or white candy melts
2 to 3 oz red candy melts
2 to 3 oz blue candy melts
1/2 cup red white and blue sprinkles or nonpareils
1/2 tsp vanilla extract optional

Directions

Crush about 36 regular Oreo cookies until very fine using a food processor or a zip top bag and rolling pin, set crumbs aside.
Beat 8 oz softened cream cheese until smooth, add 1/2 tsp vanilla extract if using, then fold in the Oreo crumbs until evenly mixed and sticky.
Chill the mixture 15 to 30 minutes so it firms up a bit, it makes rolling way easier.
Scoop about a tablespoon of mixture and roll into balls with slightly damp hands, place on a parchment lined tray; you should get roughly 30 to 36 balls.
Freeze or refrigerate the balls 20 to 30 minutes until firm, this prevents them falling apart when dipped.
Melt 12 oz white chocolate chips or white candy melts in the microwave in 20 to 30 second bursts, stirring between each burst until smooth; if too thick add a teaspoon of neutral oil to thin.
Dip each chilled ball into the melted white chocolate using a fork or dipping tool, tap off excess, return to parchment and immediately sprinkle with 1/2 cup red white and blue sprinkles or nonpareils while the coating is still wet.
Melt 2 to 3 oz red candy melts and 2 to 3 oz blue candy melts separately in short bursts, stir smooth, transfer each to a piping bag or small zip bag and snip a tiny corner to pipe.
Pipe red and blue stripes or dots over the white coated balls to make a flag look or a festive pattern, work quickly before the white coating sets; if the candy melts thicken rewarm briefly or add a drop of oil to loosen them.
Let the balls set completely at room temperature or pop them in the fridge to speed up, then store in an airtight container in the fridge up to 4 days; bring to room temp a bit before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.