Why this recipe works

Whether you know them as Oreo balls or Oreo truffles, these little poppable treats are the perfect customizable dessert for just about any themed holiday or party. These red white and blue Oreo truffles can be made for 4th of July, Veterans Day, or Patriots Day celebrations and can be dressed up with so many different designs.

Oreo truffles are much like a cake ball with different ingredients. All you have to do is crush the cookies in a food processor then mix them with cream cheese to make the filling. Shape them into balls, dip them into melted chocolate, and decorate away!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

OREOS – You will use whole Oreo cookies in this recipe. No need to separate the cookie from its filling as the filling will help lend moisture and flavor.

CHOCOLATE – We opted for vanilla almond bark but you can use melting wafers or a bar of white baking chocolate. I normally wouldn’t recommend chocolate chips for truffles as chips don’t melt as well and are easily seizable when heated. Instead of using food coloring to dye almond bark or melting wafers, you can look for red and blue melting wafers (candy melts).

SPRINKLES – Patriotic star sprinkles, nonpariels, Jimmies, and red or blue sugar sprinkles work great on top of these truffles.

How to Make Red White and Blue Oreo Truffles

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Line a large baking tray with parchment paper.
2. Add the Oreo cookies (filling and all) to a food processor. Pulse a couple times to get it going, and then process until crumbly. 
3. Add the cream cheese and process until well-combined and smooth, stopping to scrape down the sides of the food processor as necessary.
4. Use a 1-tablespoon scoop to measure out the mixture, and then roll each into a ball. Arrange the balls on the prepared baking tray and freeze for 30 minutes or refrigerate for 2 hours.
5. Once the truffles are chilled, melt the almond bark or melting wafers according to the package directions. Make sure the candy coating is melted, but not too hot; otherwise, the truffles will soften too much when you try to coat them.
6. Dip each truffle in the melted candy and place it back on the lined baking tray to set.
7. To decorate the tops with sprinkles – Add the sprinkles on top immediately after dipping the truffles because the candy coating sets fast and the sprinkles won’t stick once the coating is set.
8. To decorate with red and blue drizzle – Wait to drizzle the truffles until the coating is set. Melt the almond bark or melting wafers according to the package directions, and divide the melted candy between 2 small bowls. Add red food coloring to one and blue food coloring to the other until you reach your desired color. Transfer each color to its own small zip-top plastic bag, snip the corner off each, drizzle it decoratively on the truffles, and let it set before serving.
9. Once the coated truffles are set, store them layered between pieces of parchment paper in an airtight container in the fridge for up to 2 weeks.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Drizzle, dip, and sprinkle these red white and blue Oreo truffles to your heart’s content. Optionally serve each Oreo ball in mini cupcake liners for guests to easily grab and go.

There are so many ways you can decorate these, here are a few different ideas.

1. Dip some in blue, some in white, and some in red chocolate then arrange them into the shape of a flag on a platter.
2. Using white chocolate as the base color, drizzle with red and blue melted chocolate.
3. Use star-shaped sprinkles, nonpariels, or Jimmies sprinkles to garnish. 
4. Top some with coarse red or blue sugar sprinkles.
5. Drizzle white chocolate over the truffles then add red or blue sugar sprinkles on top of the wet drizzle to create a 3D look.

6. Ingredients

   Oreo Truffles

   • 36 whole Oreo cookies regular, not double stuff
   • 8 ounces full fat cream cheese at room temp, cut into cubes
   • 16 ounces vanilla almond bark or white candy melting wafers

   To Decorate

   • 4 ounces vanilla almond bark or white candy melting wafers
   • red gel food coloring
   • blue gel food coloring
   • red, white, and blue sprinkles

   Things You’ll Need

   • Baking sheet
   • Food processor
   • Mixing bowl
   • Piping bag or ziplock bags with the ends snipped off

   Before You Begin

   • You will use whole Oreo cookies in this recipe. No need to separate the cookie from its filling as the filling will help lend moisture and flavor.
   • We opted for vanilla almond bark but you can use melting wafers or a bar of white baking chocolate. I normally wouldn’t recommend chocolate chips for truffles as chips don’t melt as well and are easily seizable when heated. Melting wafers are a great option for colored chocolate, which you can use instead of tinting the vanilla almond bark with gel food coloring.
   • When using food dye to color melted almond bark or melted wafer candy, it can sometimes seize (harden) and turn into a paste. This problem has an easy fix though! Stir in enough coconut oil to make the mixture smooth again.
   • The easiest way to coat the truffles is to work with one truffle at a time, put it in the melted candy, remove it with a fork (or a candy dipping tool), gently tap the fork a couple times on the side of the bowl to let as much excess drip off as possible, and place the coated truffle on the lined baking tray.
   • You can prepare these Oreo truffles a day in advance and store them in the refrigerator in an air-tight container until you are ready to serve.
   • TO FREEZE – For freezing the balls without the coating, place them on a baking sheet and flash-freeze them until solid, this way they don’t stick together. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. To freeze with the coating, simply allow the chocolate coating to fully set before transferring to a large ziptop bag or air-tight container. Freeze for up to 3 months.

   Instructions

   For the Oreo Truffles

   • Line a large baking tray with parchment paper.
   • Add the Oreo cookies (filling and all) to a food processor. Pulse a couple times to get it going, and then process until crumbly. Add the cream cheese and process until well-combined and smooth, stopping to scrape down the sides of the food processor as necessary.
   • Use a 1-tablespoon scoop to measure out the mixture, and then roll each into a ball. Arrange the balls on the prepared baking tray and freeze for 30 minutes or refrigerate for 2 hours.

   To Decorate

   • Once the truffles are chilled, melt the almond bark or melting wafers according to the package directions. Make sure the candy coating is melted, but not too hot; otherwise, the truffles will soften too much when you try to coat them.
   • Dip each truffle in the melted candy and place it back on the lined baking tray to set.
   • To decorate the tops with sprinkles – Add the sprinkles on top immediately after dipping the truffles because the candy coating sets fast and the sprinkles won’t stick once the coating is set.
   • To decorate with red and blue drizzle – Wait to drizzle the truffles until the coating is set. Melt the almond bark or melting wafers according to the package directions, and divide the melted candy between 2 small bowls.

     Add red food coloring to one and blue food coloring to the other until you reach your desired color. Transfer each color to its own small zip-top plastic bag, snip the corner off each, drizzle it decoratively on the truffles, and let it set before serving.
   • Once the coated truffles are set, store them layered between pieces of parchment paper in an airtight container in the fridge for up to 2 weeks.
7.