Salted Caramel OREO Cookie Balls
Looking for a fun spin on a classic snack? Whip up a batch of these Salted Caramel OREO Cookie Balls!
Servings: 48
Calories: 104kcal
Ingredients
For the OREO Balls
- 1 8-oz. package cream cheese, softened
- 36 Golden OREO cookies finely crushed
- 16 oz. semi-sweet baking chocolate melted
- flaked sea salt
For the Caramel
- 1 14-oz. package individually wrapped caramels, unwrapped
- 1 5-oz. can evaporated milk
Instructions
For the OREO Balls
- Mix cream cheese and OREO crumbs together until well combined.
- Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.
- Dip balls in either melted semi-sweet chocolate or the melted candy melts; place in single-layer on a shallow wax paper-lined pan. (See note.)
- Let caramel cool slightly and then transfer into a piping bag or small sandwich bag with one corner cut off. Drizzle tops of balls with caramel. Sprinkle tops with flaked sea salt.
- Refrigerate for 1 hour, or until firm. Keep refrigerated.
For the Caramel
- Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
Notes
For best results, use a food processor to crush the OREO cookies.
To coat cookie balls with melted chocolate, place 4-5 balls in bowl of melted chocolate.
Use 2 forks to roll balls in chocolate until evenly coated. Use forks to remove balls and let excess chocolate drop back into bowl. Place balls on wax paper-lined pan.
To coat these with white chocolate instead of semi-sweet chocolate, I recommend using 16-20 oz. of white chocolate candy melts. (White chocolate can be a bit temperamental, and the candy melts are perfect for recipes like this!)
Nutrition
Calories: 104kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 76mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
