Mummy Oreo Balls Treat (Printable Version)
Bite-sized golden Oreos with creamy centers, coated in white chocolate and decorated with candy eyes for a fun touch.
# Ingredients:
→ Base
01 -
Golden Oreo cookies, 135 grams (about 16 cookies)
02 -
Cream cheese, softened, 115 grams (1/2 cup)
→ Coating and Decoration
03 -
White chocolate candy melts, 170 grams
04 -
Candy eyes, approximately 32 pieces
# Steps:
01 -
Pulse golden Oreo cookies in a food processor until finely ground. Add softened cream cheese and process until mixture is smooth and uniform in texture. Form the mixture into 2.5 cm (1 inch) diameter balls and place on a baking sheet. Freeze for 30 minutes until firm.
02 -
Heat white chocolate candy melts in a microwave-safe bowl, stirring every 30 seconds until fully melted and smooth. Avoid overheating to prevent scorching.
03 -
Using a fork, dip each chilled ball into the melted candy coating, spooning extra coating over the top to ensure complete coverage. Gently tap the fork on the bowl’s edge to remove excess coating. Place coated balls onto parchment paper. Repeat for all balls. Drizzle remaining melted candy in thin lines over the balls to create a mummy bandage effect.
04 -
While the coating drizzle is still tacky, press two candy eyes onto each ball to create a playful mummy appearance. Refrigerate for 20 minutes until the coating is fully set and hardened.
# Notes:
01 -
Chilling balls thoroughly before dipping ensures a smooth and even candy coating. Work in small batches to keep the coating fluid and the balls cold for the best results.
02 -
Use food-safe candy eyes available at most grocery stores or online. Mini chocolate chips or small dots of black icing are suitable alternatives.
03 -
Store in an airtight container in the refrigerator for up to five days; separate layers with parchment paper to prevent sticking.