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Turtle Oreo Balls

Turtle Oreo balls combine finely crushed Oreo cookies and cream cheese in a firm, chilled center coated with smooth semisweet chocolate. A drizzle of caramel sauce and a sprinkle of chopped pecans finish each no-bake treat.
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Prep Time 20 minutes
Cook Time 2 minutes
chilling 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Oreo centers
  • 1 package (14.3 oz) Oreo cookies 36 cookies
  • 1 block (8 oz) cream cheese softened
Coating
  • 1 lb semisweet chocolate melting wafers
Topping
  • 0.5 cup caramel sauce
  • 0.5 cup pecans finely chopped

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 microwave-safe bowl

Method
 

Make the Oreo centers
  1. Line a baking sheet with parchment paper and set it aside.
  2. Process the Oreo cookies into fine crumbs in a food processor, then add the cream cheese and process until evenly combined.
  3. Scoop the mixture into 1-inch balls, arrange them on the prepared baking sheet, and refrigerate for 1 hour, until firm.
Dip and decorate
  1. Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.
  2. Dip each chilled ball in the melted chocolate, letting excess chocolate drip back into the bowl, and return it to the parchment-lined baking sheet.
  3. Warm the caramel sauce in the microwave for about 10 seconds, just until pourable, then drizzle it over the balls and immediately sprinkle with the pecans.
  4. Refrigerate the balls for at least 15 minutes, until the chocolate is set.
  5. Store the balls covered in the refrigerator.

Notes

For neat dipping, make sure the centers are firm before coating. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months. For a dairy-free version, use dairy-free cream cheese and dairy-free chocolate wafers.