1 ½cupswhite chocolate melting wafersplus additional chocolate for drizzle
Prevent your screen from going dark
Place the Oreos in a food processor or blender and pulse to fine crumbs. You can also crush the cookies in a ziplock bag.
Add the butter and sweetened condensed milk to the cookie crumbs and mix until well blended.
Use a small (1-inch) cookie scoop or tablespoon to portion the Oreo mixture, pressing the Oreos firmly into the scoop. Place the ball into your hand and gently roll it into a ball.
Place the cookie balls on a parchment-lined tray or cookie sheet. Once all of the balls have been formed, put the cookie sheet into the freezer for 1 hour.
After an hour, melt the melting wafers according to package directions. Work with one ball at a time, placing it into the melted chocolate, rolling to coat the ball. Use a fork to remove the ball from the chocolate and let the excess chocolate drip off.
Place the coated ball back onto the cookie sheet. If you are using sprinkles, shake over the Oreo ball immediately before the chocolate sets. If you are decorating with chocolate drizzle, wait for the chocolate to harden before drizzling additional chocolate over the balls.
Refrigerate for at least 30 minutes,or until ready to serve.
If the truffle filling is crumbly then add additional sweetened condensed milk.Storage: Refrigerate in an airtight container for up to 3 weeks.VarVariations:
Peanut Butter Oreo Balls: Replace the sweetened condensed milk with peanut butter
Mint Oreo Balls: Use Mint Oreos and add ¼ teaspoon mint extract
Flavored Oreos: Replace regular Oreos with your favorite Oreo flavor like Golden Oreos or Salted Caramel.
Sprinkles: Replace the chocolate drizzle with sprinkles, crushed candy canes, or Oreo cookie crumbs