Easy Christmas Oreo Cake Balls

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Prep Time: 20

Additional Time: 2

Total Time: 2 20

Author: Heather Painchaud

Servings: 36

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Line a baking sheet with parchment paper.
Place oreos in a stand mixer with paddle attachment.
Mix at low speed until all of the oreos are crushed into a fine oreo crumble. Tip: a food processor can be used for this step too.
Add softened cream cheese to the mixing bowl.
Mix on medium speed until a soft dough forms.
Cover the dough in plastic wrap and place in the fridge for at least 30 minutes.
Remove the dough from the fridge and roll into tablespoon sized balls. Tip: a small cookie scoop can help to get uniform sized balls.
Place the balls in the freezer for at least 1 hour to chill.
Melt the chocolate wafers in a microwave-safe bowl. Heat in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn't burn.
Remove the cake balls from the freezer and dip them in the melted white chocolate. Tip: use a fork for dipping to help the excess chocolate drip from each ball.
Place cake balls on the prepared baking sheet and immediately top the melted candy coating with Christmas sprinkles.
Place the chocolate balls in the fridge and allow them to harden completely before serving.

For perfect cake pops that maintain a nice ball shape, stand the lollipop sticks up in a styrofoam block while the coating is setting.

Make reindeer cake pops using a dark chocolate coating, pretzel antlers, and a red M&M for the nose.

Don’t want to use Oreos? Make a boxed cake mix. Crumble cake and add store-bought or homemade frosting, mixing well. This mixture can then be used in exactly the same way.